Chickpeas and raisins flavor this meaty stew, which is served with cubed, sauteed potatoes. This recipe first appeared in our April 2012 issue along with Kathleen Squires's story Spanish Conquest.
Yield: serves 6-8
- 4 oz. bacon, roughly chopped
- 1 lb. flank steak, cut into 1 ½″-thick strips
- 1 lb. pork shoulder, cut into 2″ pieces
- 8 oz. bone-in, skinless chicken thighs
- Kosher salt and black pepper, to taste
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, stemmed, thinly sliced
- 1 dried chile de arbol, stemmed
- 1 tbsp. ground cumin
- 1 tbsp. paprika
- 3 cloves garlic, thinly sliced
- <sup>1</sup>⁄<sub>2</sub> cup dry white wine
- 2 cups beef stock
- 1 (16-oz.) can whole peeled tomatoes, crushed
- <sup>1</sup>⁄<sub>2</sub> cup raisins
- 1 (16-oz.) can chickpeas, rinsed and drained
- 3 tbsp. finely chopped fresh oregano
- 3 tbsp. finely chopped fresh parsley
- Render bacon in a 6-qt. Dutch oven over medium-high heat. Transfer bacon to a plate, leaving fat in pot. Season steak, pork, and chicken with salt and pepper. Working in batches, cook until browned on both sides, about 6 minutes; transfer to plate. Add onion, pepper, and chile; cook until soft, about 4 minutes. Add cumin, paprika, and garlic; cook for 2 minutes. Add wine; cook, scraping bottom of pot, for 1 minute. Return bacon and meats to pot with stock and tomatoes; boil. Reduce heat to medium-low; cook, covered, until all meat is very tender, 2–3 hours. Remove meats and shred (discard chicken bones); return to pot with raisins and chickpeas. Cook until sauce is slightly thickened, about 8 minutes. Stir in oregano and parsley before serving.
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