Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
- 1 lb dry garbanzo beans
- 1/2 lb Spanish chorizo sausages (linguica if chorizo not available)
- 3/4 lb pork shoulder
- salt to taste
- 3-4 Tbsp olive oil
- 1 head green cabbage
- 2 large garlic cloves
Note: This recipe requires a pressure cooker of at least 6 quarts in size. Smaller pressure cookers will be too full to cook the beans properly.
This garbanzo and chorizo stew recipe makes 6 servings.
Remove any debris from the dry garbanzo beans. Place beans in large pot or pressure cooker. Add enough water to cover beans with 1-inch of water, since beans will absorb the water. Soak overnight or for at least 8 hours.
Drain water from garbanzos. Place garbanzos in the pressure cooker. Cut pork shoulder in half and place it and the chorizo in the pressure cooker. Cover with water. Add 1/2 teaspoon of salt. Secure the lid and lock in place. Bring to high pressure, then lower heat and cook for 30 minutes. When done, garbanzos will be soft and meat will be tender enough to easily break into pieces with a fork.
While garbanzos are cooking, rinse cabbage and cut into eighths. Steam cabbage for 8-10 minutes. Remove cabbage from steamer and allow to drain if necessary.
Peel garlic cloves and slice thinly. Pour olive oil into a large frying pan or skillet and heat on medium. When oil is hot, add cabbage and garlic. Sauté for 3-4 minutes and remove from heat.
Serve garbanzos and broth in bowls, with meat and chunks of chorizo. Add cabbage on top.