CAZUELA DE CERDO CON VEDURAS
(PORK AND VEGETABLE CASSEROLE)

400g chickpeas soaked overnight
100g pancetta (bacon) in one piece
200g pork joint
2 litres water
500g chard chopped
1 chorizo
1 morcilla (spanish black pudding)
8 peppercorns
2 cloves
garlic
paprika
4 medium potatoes peeled and cut into chunks
250g pumpkin peeled and cut into chunks

In a large pan put the drained beans with the bacon, pork and water. Bring to the boil and simmer for 90 minutes.

Add the chard, chorizo and morcilla.

In a mortar or blender, crush the peppercorns, cloves, garlic and 2 teaspoons paprika together and add it to the pot. Now put the potatoes and pumpkin into the pan and continue to simmer until they are tender (about 30 minutes). Leave to rest off the heat for 10 minutes so that the flavours have chance to mellow.

To serve, cut up the meats and divide them between 6 bowls (pasta bowls are ideal), add the vegetables and serve with bread.