An Old Spanish Pork and Chorizo Stew Recipe

(Carcamusas de Toledo)


By Edu Valor / Author - Spanish Chef

Carcamusas stew is a traditional Castilian dish from the ancient town of Toledo. It is basically a pork and chorizo recipe for a stew, and its name is said to come from the older men (las carcas) who frequented bars to meet their muses (musas).

The legend may or may not be true; others believe the name originates from the Latin Romance word carcamush, meaning "crumpled meat," referring to how the meat falls apart after cooking.

In Toledo, it is typically served as a tapa in a small cazuela with some bread. When served as a meal, it is often accompanied by fried potatoes on the side.

Spanish pork and chorizo stew in a earth tray.Carcamusas de Toledo. A pork and chorizo stew.


A Stranger on our Table?


Frankly, my family never made this dish, and I only tried it because I learned about the recipe from a TV show.

That’s what happens when you grow up in the south and only occasionally visit central or northern Spain.

I have to say, it turned out quite good—an unusual flavor, but I found it savory and full of aroma. Not to mention, it’s packed with protein.

Athletes and adventurers will surely appreciate a complete meal that provides all the essential nutrients.

It’s not something I or anyone in my family typically cooks, but for some reason, it feels familiar. Its rustic and natural character probably has something to do with it.

Let's Make a Pork and Chorizo Stew!

Ingredients for 4 servings


Preparation: 15-20 minutes
Cooking: 45 minutes on low heat
*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 1 kg/2.2 lb pork, cut into golf ball-sized pieces
  • 200 g/7 oz cured chorizo (chorizo de sarta), sliced
  • 300 g/11 oz tomato purée
  • ½ tsp sugar
  • 200 g/7 oz jamón serrano, diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 200 ml/6.5 fl oz dry white wine
  • 1 red chili pepper (Spanish pepper)
  • 100 g/3.5 oz green peas
  • Salt and pepper to taste
  • Olive oil for cooking
     

Instructions

  1. Por some olive oil in a pan and fry the chili pepper until brown. Remove from the pan.
  2. Lightly season the pork meat and in the same pan, seal on high heat. Cook a few minutes then remove meat from the pan and set aside.
  3. Add the onion and garlic, cook on medium heat until glazy and tender. Put the meat back in the pan and stir a few seconds.
  4. Pour the wine, when it starts to boil, turn heat to medium-low. Simmer for 10-15 minutes.
  5. Add the jamon, chorizo, red and green peas. Stir everything a few times.
  6. Add the tomatoes and cook for 35 to 45 minutes with the lid on.
  7. Taste and adjust. To counter the acidity, add ½ tsp of sugar. Stir, cover and leave to rest for 5 minutes.

Keep in mind that the stew has little sauce. If there’s still too much of it, let it reduce uncovered.

TIPS: 

  • Use a stewing pan with lid.
  • If needed, add some HOT water. Never add it cold during cooking.
  • Sealing refers to quickly frying the surface of the meat to keep the inside tender and rare.
  • When there's too much sauce, let it reduce uncovered

Spanish pork and chorizo stew in a frying pan.Carcamusas de Toledo simmering.

What You Will Need

  1. Stew pot with lid
  2. Spatula or wooden spoon
  3. Meat knife
  4. Paring knife
  5. Cutting board
  6. Measuring beaker
  7. Scale


The Ideal Stew for the Active Person?


Whenever you visit Madrid, try to make a quick stop in Toledo to savor this stew. It’s definitely worth a try, not to mention the chance to explore a magnificent historical city.

You’ll experience just how rich and hearty this stew is—it will surely keep you energized all day. Hikers and cyclists, you know what that means!

You won’t leave Toledo hungry or you can just make this Spanish pork and chorizo recipe at home!


*****

Edu's Rich Pork Stews