SPANISH ANDALUSIAN STEW
Source: Larousse Treasury of Country Cooking
Servings: 4 to 6

1/4 cup olive oil
1/4 pound salt pork, diced
1/4 pound ham hock, cubed
3/4 pound pork loin, cubed
3/4 pound chicken, chopped
Salt
Freshly ground pepper
3 quarts cold water
2 cups cooked chick-peas
6 turnips
4 carrots, chopped
4 onions, quartered
1/2 pound green beans
1 small cabbage, quartered
3 medium potatoes, quartered
3 cloves garlic, pressed
Pinch saffron (optional)
1/2 teaspoon cumin
Pinch coriander

In a large casserole, heat the olive oil. Add the salt pork and saute over fairly high heat for 5 minutes. Remove with a slotted spoon and reserve.

Add the pieces of ham, pork and chicken to the casserole. Brown over high heat, then season with salt and pepper.

Return the reserved salt pork to the casserole. Pour in the cold water and bring rapidly to a boil. Skim the surface. Add the chick-peas and return to a boil, then lower heat, cover and simmer gently for 1 1/2 hours.

Add the vegetables, re-cover and continue simmering for 1 more hour.

Season the stew with the garlic, saffron, cumin and coriander, then remove vegetables and meats with a slotted spoon and arrange on a heated serving platter. Bring broth to a boil and reduce slightly over high heat. Pour broth over meat and vegetables. Serve immediately.