callahan9119
Cook
A long time ago I stumbled across a description of fabada, which is a spanish stew of various sausages, bacon, great northern beans and such. I kinda customized it for my American palate (no blood sausage etc). It's a thing we eat often now.
My problem is they were out of chorizo sausage, but I picked up what appears to be pork shoulder cut up and figured I could use that, it's got plenty of fat and connective tissue which made it seem ideal for a stew.
The ingredients I plan to use in this are 2 pounds of that diced shoulder, dry GN beans, diced sweet pepper, onion and garlic, bay leaf and chicken stock, plus other seasonings.
My problem is I usually cook the beans in the stock and then add the sausage, as it doesn't need much time to cook. Pork shoulder is a different beast and will need a lot of time to break down.
Would you just put it all in a large "chef's pan" after sweating the aromatics and pepper, get it to a good simmer, cover and plop it in the oven for hours? I've never tried making a stew with pork shoulder. It's not really even fabada at this point, I just want a decent stew of bean and pork.
My problem is they were out of chorizo sausage, but I picked up what appears to be pork shoulder cut up and figured I could use that, it's got plenty of fat and connective tissue which made it seem ideal for a stew.
The ingredients I plan to use in this are 2 pounds of that diced shoulder, dry GN beans, diced sweet pepper, onion and garlic, bay leaf and chicken stock, plus other seasonings.
My problem is I usually cook the beans in the stock and then add the sausage, as it doesn't need much time to cook. Pork shoulder is a different beast and will need a lot of time to break down.
Would you just put it all in a large "chef's pan" after sweating the aromatics and pepper, get it to a good simmer, cover and plop it in the oven for hours? I've never tried making a stew with pork shoulder. It's not really even fabada at this point, I just want a decent stew of bean and pork.
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