Those Rich Spanish Pork Stew Recipes

By Edu Valor / Author - Spanish Chef

Once again, a staple of Spanish cuisine, pork stew recipes vary from region to region. With a mix of hearty ingredients in one pot, they create a rich flavor perfect for dipping bread.

Nearly every part of the pork can be used and paired with other meats, such as chorizo, various sausages, or even chicken.

All that hearty goodness leaves you feeling satisfied, knowing you've had a complete meal.

A rich pork and potato stew.

What About Vegetables?

With so much focus on the meat, I almost forgot to mention the other ingredients. While potatoes are common in stews, in Spain, all kinds of legumes can be added—especially in winter when a heartier dish is preferred.

I’ve seen pork stews with turnips, pumpkin, tomatoes, peppers, and more. Some even include fruits like plums, pears, or apples. Have I sparked your creativity yet?

It just goes to show how versatile Spanish pork stew recipes are. With a few adjustments, they can be enjoyed in any season. Now that’s a rich dish!

The Difference Between Guisar and Estofar?

I'll get straight to the point! In general, estofar means stewing with the lid on, while guisar refers to stewing without the lid. That’s it!

Estofar is a cooking technique often used to tenderize meat. By covering the pot and simmering the ingredients over low heat for an extended time, you preserve more flavor while breaking down the collagen in the meat.

A covered pot minimizes liquid evaporation, allowing the cooking and steaming process to blend flavors through diffusion. This intensifies the taste.

Guisar works in a similar way, but because more liquid is involved, the flavors are slightly less concentrated—more like a thick soup.

Regional Pork Stews

Every region in Spain has its own version of a pork stew, alongside the more popular ones found across the country—those that are widely recognized.

While not always pork-based, examples include the well-known fabada from Asturias and cocido, which originated in Madrid.

Here’s a regional list to give you an idea of lesser-known pork stews, some of which even the average Spaniard may not be aware of:

1. Andalusia – Guiso de Costillas en Adobo
2. Aragón – Recao de Binéfar 
3. Asturias – Pote de Berzas
4. Balearic Islands – Sopas Mallorquinas con Cerdo
5. Basque Country – Zerriki Erregosia 
6. Canary Islands – Ropa Vieja Canaria
7. Cantabria – Cocido Montañés
8. Castilla-La Mancha – Ajo de Cerdo
9. Castilla y León – Chanfaina Salmantina
10. Catalonia – Escudella i Carn d’Olla
11. Extremadura – Cuchifrito Extremeño
12. Galicia – Caldeirada de Porco
13. La Rioja – Patatas a la Riojana con Cerdo
14. Madrid – Guiso de Oreja a la Madrileña
15. Murcia – Guiso de Trigo Murciano
16. Navarra – Estofado de Cerdo al Vino Tinto
17. Valencia – Olla de la Plana

With Spain’s diverse regional cooking, the exchange of ideas over time has led to a vast range of dishes. Some have been lost, others have endured, and those that have stood the test of time will continue to be enjoyed for years to come.

This ensures that future generations can savor these rich pork stew recipes crafted by the Spanish.

*****

Edu's Rich Pork Stews

Cerdo con patatas (pork potato stew)

Carcamusas de Toledo (pork chorizo stew)