Canarian Ropa Vieja is a traditional Spanish recipe (from the Canary Islands) for a classic soup of potatoes and onions with coriander that's finished with the addion of poached eggs. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Canarian Ropa Vieja.
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Most think of this as a Cuban dish (which it is), but the origins lie in the Canary Islands and this is the antecedent of that Cuban dish. I'm using pork here, but you can use a blend of beef and pork or beef and chicken if you wish.
Ingredients:
1kg pork
extra virgin olive oil, as needed
1 large tin of chickpeas (garbanzo beans)
2 links chorizo (optional)
1 red bell pepper, chopped
1 onion, chopped
2 tomatoes, blanched, peeled and chopped
6 garlic cloves, chopped
250ml meat stock
120ml white wine
2 tsp smoked Spanish paprika
3 cloves
1 bay leaf
salt and freshly-ground black pepper, to taste
1kg potatoes, peeled and diced
Method:
Place the pork (or your choice of meat) in a large pan then cover with water. Bring to a boil, reduce to a simmer then cover and cook for about 90 minutes, or until the meat is completely tender. Remove the meat then set aside until it can be handled before shredding.
Add a splash of olive oil to a large frying pan and set over medium heat. Add the shredded meat, chorizo pieces and and chickpeas and cook until crispy. Remove with a slotted spoon and set aside.
In the same oil, adding more if necessary, fry the chopped onion, pepper, tomato, and garlic and cook until the ingredients have softened and become sauce-like.
Add the meat stock, white wine, smoked paprika, cloves, salt, pepper, and bay leaf and bring to a simmer.
Place a large frying pan over medium heat. Add oil and when hot use to fry the potatoes for about 20 minutes, or until slightly crispy around the edges.
Add the potatoes to the main stew, cover, and simmer for 15 minutes.
Uncover after 15 minutes and continue simmering until the potatoes are cooked through. Enjoy!
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