The secret of the cheeks is to buy quality and get them cooked so that they are tender, if you make them well they melt like butter. We give you several options to choose the method that best suits the utensils you have at home. Not everyone uses a pressure cooker or has a slow cooker.
INGREDIENTS:
- 1 onion finely chopped
- 1 green pepper and 1 red pepper
- 1/2 clove of garlic
- 1kg of potatoes
- 500g Iberian pork ribs
- 300ml bone broth or 150ml water/150ml Cooldo broth
- Olive oil
- Parsley and salt
- Chili pepper (optional)
STEPS:
- Cut the onions very finely and sauté them with a splash of oil, salt and pepper for 5 minutes over low heat.
- Cut the green pepper and red pepper into equal pieces so that everything cooks at the same rate.
- When the onions are transparent, add the peppers and garlic.
- Meanwhile, chop parsley and mash with oil and garlic. If the garlic feels bad, leave it with its skin on, add it to the pot and then remove it.
- Peel the potatoes and cut them.
- If you don't like the vegetables to be "seen" at home, blend the sauce with a hand blender or in a food processor.
- Add a splash of oil to the pot, sauté the ribs for a minute, add the potatoes and stir.
- Add the crushed parsley, and cover with 3/4 of water. Cook until the potatoes are tender. Add the bone broth at the end and chilli if you like a spicy touch.
TIP: Always have frozen sofrito and you can prepare this recipe in record time. This stew also combines very well with chorizo, always buy quality.
