Spanish Pork Stew - Carcamusas (Toledo)

A large pot of Spanish Pork stew Carcamusas sits beside some bread

Spanish Pork Stew - Carcamusas (Toledo)

Byron

Spanish Pork Stew is a classic stew recipe hailing from Toledo Spain called ‘Carcamusas’. Delicious tender pork chunks, serrano ham, and Spanish Chorizo are simmered in a rich tomato sauce with just a hint of chili and cayenne pepper.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course, one pot recipe, stew

Cuisine Mediterranean, Spain, Toledo

Servings 4 Main

Calories 327 kcal

Equipment

Cast Iron Dutch Oven with Lid
Clay dish
Ladle

Ingredients

17 oz. 500g lean pork, cut into 1-inch (2.5cm) cubes
3.5 oz. 100g chorizo sausage, cut into small pieces
3.5 oz. 100g Serrano Ham (chunks or sliced is fine)
1 oz. 30g Pancetta Ibérico (optional)
1 onion diced fine
1 small red bell pepper diced fine (optional)
1 small chili hot chili for some heat
1 tsp Cayenne pepper
2-3 garlic cloves minced
4 tomatoes grated (or 300ml tomato puree)
½ cup of peas we used frozen peas
1 cup 250ml dry White wine (Rueda or similar)
Extra virgin olive oil
Salt very little is required - See cooking notes below
2 Bay Leaves optional
Fresh bread for serving

Instructions

Heat oil in a large pot on high heat, add the pancetta and cook for a minute or two until the oil reduces, then add the pork chunks.
1 oz. 30g Pancetta Ibérico (optional), Extra virgin olive oil, 17 oz. 500g lean pork, cut into 1-inch (2.5cm) cubes
Lightly brown the pork (around 4-5 minutes) and then remove from the pan and set aside.
In the same pan, cook the onion, pepper, and garlic (around 5 minutes).
1 onion, 1 small red bell pepper, 2-3 garlic cloves
Once veg are lightly browned, return the meat to the pan and pour in the white wine.
1 cup 250ml dry White wine (Rueda or similar)
Keep the heat on high. It will sizzle and bubble and the alcohol content will evaporate.
Once the wine has reduced (around 5 minutes), reduce to a low heat, add the chopped chorizo and the ham, and after a few minutes, add the peas and stir through.
3.5 oz. 100g chorizo sausage, cut into small pieces, 3.5 oz. 100g Serrano Ham (chunks or sliced is fine)
On a low simmer, add the grated tomatoes (puree) and stir through. Add the cayenne pepper and chili, plus the peas and bay leaves.
1 small chili, 1 tsp Cayenne pepper, 4 tomatoes, ½ cup of peas, 2 Bay Leaves
Cover the pot and allow everything to simmer away for about 30 minutes or until the meat is tender.
Season to taste and serve in a clay pot (cazuela de barro) with lots of fresh bread to soak up the sauce.
Salt, Fresh bread

Video

Notes

Cooking tips:

Serrano ham

This recipe typically uses a large chunk of Serrano ham, however, if you live outside of Spain, Serrano ham legs can be tricky to find. Instead, it’s fine to use the Serrano ham slices that are more commonly found in supermarkets. For this recipe, we used a 100g packet (3.5oz.)

Go easy on the seasoning

Serrano ham is a cured ham that has a strong flavor. It is very salty; when added to this recipe, you won't need to add much more salt for seasoning. Be sure to taste it before seasoning with any additional salt.

Pancetta adds a layer of flavor

Instead of cooking with olive oil, we prefer to use a small amount of diced pancetta. Pancetta is a fatty layer that releases a lot of fatty oil once heated. It’s great for pork recipes where you want to add a subtle layer of flavor. Note: the traditional recipe does not call for pancetta, but we find it a worthy addition.

Can’t source Pancetta Ibérico, use normal pancetta instead

Pancetta Ibérico is a relatively rare and luxurious item, sought after by food enthusiasts who appreciate the special qualities of Ibérico pork. Of course, if you can’t find Pancetta Ibérico, just use normal Italian-style pancetta or thick-cut smoked bacon instead.

Keyword 1 hours recipe, Carcamusas, chorizo, easy stew, pancetta, pork, Pork stew, serrano ham, Spanish pork stew