Galician Pork and Vegetable Stew

Ingredients

• 1.5 pound baby back ribs cut into 3-rib sections
• 1.5 cups chickpeas dried (chickpeas;)
• 1 pound ham smoked
• 1 pounds ham cut into 3 x 2 x 3/4-inch pieces
• 16 cups crossing over quintessential american desserts (2 large bunches)
• 5 large leek white green halved lengthwise ( and pale parts only)
• 8 ounces pancetta italian coarsely chopped ( bacon)
• 3 pounds potatoes - remove skin white peeled halved
• 1 pound skirt steak 
• 1 pound chorizo smoked spanish fully cooked cut into 1/2-inch-thick rounds
• 16 cups water 

Equipment

• bowl
• slotted spoon

Directions

1. Place garbanzos in large bowl.
2. Add water tocover by 2 inches.
3. Let soak overnight.
4. Drain.
5. Place pork ribs, ham, ham shank,chorizo, steak, and pancetta in heavy largepot.
6. Add 16 cups water. Bring to boil.
7. Add garbanzos and leeks. Reduce heat tomedium-low, cover partially, and simmeruntil garbanzos are tender, adjusting heatas needed to maintain active simmer, about1 hour.
8. Add potatoes and kale; simmer untilpotatoes are tender, 40 to 50 minutes.
9. Using slotted spoon, divide meats,vegetables, and broth among 8 large bowls.
10. * Available at specialty foods stores and
11. Italian markets.
12. ** A pork link sausage flavored with garlicand spices but milder than Mexican chorizo;available at specialty foods stores and
13. Spanish markets and from latienda.com.
14. The rich stew needs a bigred wine. José recommends a Ribera del Duerofrom northern Spain, like the Bodegas Alejandro
15. Fernández 2006 "Pesquera" Tinto ($34). The Zarus2004 Barrica ($1
16. would also be a good choice.
17. Bon Appétit