Portuguese Ham Hock and Cabbage Stew |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Our next door neighbor was Portugese and married to man from Spain. She made this frequently for us. She cooked it really slow and it is delicious. Spoke to my mom and she said that the original was made with regular, non-smoked hocks. Ingredients:
1 cup vegetable oil |
1 1/2 cups chopped onions |
2 (8 ounce) cans chickpeas |
7 garlic cloves |
4 cups savoy cabbage, julienned |
2 lbs smoked ham hocks |
1 1/2 teaspoons salt |
7 cups chicken stock |
2 cups cooked white rice |
1 tablespoon black pepper |
Directions:
1. Combine the oil ,garlic, onion over medium heat until light golden color. Add the cabbage and continue to saute for 2 minutes. Add the ham hocks, drained chickpeas and salt. Continue to stir for 3 to 4 minutes. Add the stock . Bring to a boil, then reduce heat to medium to low. Cook, uncovered, stirring occasionally, for 2 1/2 hours. Skim off any fat that rises to the surface.
2. You can substitute good bacon instead of hocks if you'd like. You can also add some white potatoes. I've even made it without any meat at all. Don't substitue Savoy cabbage for any other. Recipe needs this kind.
3. Cook 1 cup white rice separately in a pot filled with at least 4 cups water until done.Should look like soup. Drain rice, scoop out and place in stew.
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