Most Amazing Rainy Night Stew EVER


  • 1 onion, diced
  • 2 strips bacon, cut into 1″ pieces
  • 2 stalks celery, chopped
  • 4 garlic cloves, whole
  • 1 lb pork roast (I used loin but I think any pork roast will work), cut into 1″ squares
  • 1 large chicken leg quarter, cut off bones into small bits
  • 1 28oz can San Marzano tomatoes (These guys: They are the best thing ever when it’s styrofoam-tomato season, AKA winter)
  • 1 cup cheap white wine
  • 1 cup stock (I used veggie but chicken, beef or whatever you have around should work… as long as it’s not fish stock)
  • 2 chorizos (Spanish) sliced into circles
  • 2 large carrots
  • 1 red bell pepper, chopped
  • 3 tbsp fresh oregano
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 2 cups small white beans
  • 1/4 cup savoy cabbage (thinly diced – regular green cabbage will work too.)
  • 3 tbsp fresh flat-leaf italian parsley, finely chopped
  • 1 tbsp shallot, finely chopped


In the bottom of a dutch oven, sautée bacon, celery, garlic and onion with some salt & pepper.  Throw in the pork roast and chicken.  Stir around and barely brown.  Add in the can of tomatoes, wine, stock and bring to a boil.  Cover and simmer low for about 20 min.  Add chorizo and carrots.  Stir and simmer covered (another 10 or so).  Add in spices, fresh oregano and bell pepper.  Cover and simmer another 5-10 minutes. Throw in the beans.  (This time, I cooked mine from scratch in the pressure cooker*, but canned beans should be fine too.)  Stir it up and keep simmering until pork is as tender as softened butter. Turn off the heat.  Add in the cabbage, parsley and shallot.  Stir them up and let the residual heat soften them. Total cook time for me was just over an hour.

Serve with crusty buttered bread on a rainy night!

* This was my first time using the pressure cooker and I’m am a little afraid of it.  But damn! It cooks beans FAST!