Galician Pork and Vegetable Stew

Preparation

1. Step 1

   Place garbanzos in large bowl. Add water to cover by 2 inches. Let soak overnight. Drain.

   Step 2

   Place pork ribs, ham, ham shank, chorizo, steak, and pancetta in heavy large pot. Add 16 cups water. Bring to boil. Add garbanzos and leeks. Reduce heat to medium-low, cover partially, and simmer until garbanzos are tender, adjusting heat as needed to maintain active simmer, about 1 hour. Add potatoes and kale; simmer until potatoes are tender, 40 to 50 minutes.

   Step 3

   Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls.

2. Step 4

   • Available at specialty foods stores and Italian markets.

   Step 5

   ** A pork link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from latienda.com.

3. What to drink:

   Step 6

   The rich stew needs a big red wine. José recommends a Ribera del Duero from northern Spain, like the Bodegas Alejandro Fernández 2006 "Pesquera" Tinto ($34). The Zarus 2004 Barrica ($15) would also be a good choice.