Home » Recipes » Spanish Chili (Carcamusa) from the book Charcuteria: The Soul of Spain
Print recipe Print Email recipe Email

Spanish Chili (Carcamusa) from the book Charcuteria: The Soul of Spain Recipe

by
Spanish Chili (Carcamusa) from the book Charcuteria: The Soul of Spain
click to rate
0 votes | 1096 views
0 reviews | 0 comments
 

Ingredients

  • 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

Toolbox

Add the recipe to which day?
« Today - Apr 24 »
Today - Apr 24
Apr 25 - May 01
May 2 - 8
May 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner
Add to Shopping List Add to Shopping List
Add to Recipe Box Add to Recipe Box
Add Personal Note Add Personal Note
Conversion Calculator Conversion Calculator
How good does this recipe look to you?
Click to rate it:
 
Advertisement
Advertisement

Leave a review or comment

Advertisement