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Receta Spanish Chili (Carcamusa) from the book Charcuteria: The Soul of Spain
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Ingredientes
- 1/4 cup (60ml) extra virgin olive oil
- 18 ounces (500g) pork loin, cut into large dice
- 18 ounces (500g) pork collar (I substituted with pork shoulder), cut into large dice
- Kosher salt as needed
- 5 ounces (150g) diced Jamon or Lacon Cocido
- 1 medium yellow onion, small diced
- 5 cloves garlic, minced
- 2 fresh bay leaves (I used one dry bay leaf)
- 1 quart (950ml) Tomato Frito (recipe follows)
- 11 ounces frozen peas
- For the Piquillo Confit Peppers
- 2.2lbs (1kg) of medium fresh piquiilo peppers
- 1/2 cup (125ml) extra virgin olive oil
- 1/4 cup (85g) honey, such as rosemary, thyme or orange blossom
- 2/3 ounce (20g) kosher salt
- 1 ounce (25g) sugar
- 10 cloves garlic, peeled and minced
- 10 springs fresh thyme
- 1 fresh bay leaf
- For the Tomato Frito
- 2.2 lbs (1kg) of fresh tomatoes or canned San Marzano tomatoes
- 1/2 cup (125ml) good Spanish extra virgin olive lil, such as piqual
- 1 medium yellow onion, sliced into thin julienne
- 10 cloves garlic, peeled and sliced thinly
- Kosher salt to taste
- Granulated sugar to taste
- Freshly ground black pepper to taste
View Full Recipe at Karista's Kitchen
