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5 tablespoon extra virgin olive oil 3 ½ pounds pork shoulder or butt, fat removed, cut into 1 1/2-inch pieces 1 yellow onion, minced Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 ½ cups tomatoes, peeled, seeded and diced, fresh or canned 1 bay leaf 2 pounds fresh shell beans, shelled ½ pound dry Spanish chorizo, sliced Pimenton Garlic Oil
Extra virgin olive oil 1 teaspoon sweet paprika ½ teaspoon sweet pimenton 2 cloves garlic, thinly sliced
In a large heavy soup pot, warm the 2 tablespoons of the olive oil over medium high heat. Add the pork, onions, salt and pepper and cook, stirring occasionally, until golden on all sides, 8 to 10 minutes. Add the minced garlic, bay leaves and 4 cups of water and bring to a boil over high heat. Reduce the heat to low and simmer for 1 hour.
Add the beans and chorizo and simmer 30 to 40 minutes. Add additional water as needed. Remove and discard the bay leaf. Season with salt and pepper.
Warm the remaining 3 tablespoons olive oil in a frying pan and add the paprika, pimenton and sliced garlic but cook slowly but don’t let the garlic or spices take on color. Season with salt.
To serve, ladle the stew into bowls and drizzle the pimento garlic oil over the top.
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