Carcamusas de Toledo
Carcamusas de Toledo is a hearty and flavorful pork stew originating from Toledo, Spain. It features tender chunks of pork simmered in a rich tomato sauce with chorizo, jamón serrano, and peas, often with a hint of spice. Traditionally served as a tapa, it's also enjoyed as a main dish, typically with crusty bread.
🧂 Ingredients
- 1 kg Pork shoulder or loin(cut into 2.5cm (1-inch) cubes)
- 200 g Cured chorizo(sliced or diced)
- 200 g Jamón Serrano(diced)
- 300 g Tomato purée or crushed tomatoes
- 1 medium Onion(finely chopped)
- 2-3 cloves Garlic cloves(minced)
- 200 ml Dry white wine
- 100 g Green peas(frozen or fresh)
- 1 small Red chili pepper(optional, for heat)
- 3 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 0.5 tsp Sugar(to balance acidity)
👨🍳 Instructions
- 1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Lightly season the pork cubes with salt and pepper. Brown the pork in batches until golden on all sides, then remove and set aside.
💡 Tip: Don't overcrowd the pan; brown in batches for better searing. - 2
Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and optional chili pepper, and cook for another minute until fragrant.
- 3
Return the browned pork to the pot. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes to allow the alcohol to evaporate.
- 4
Add the diced Jamón Serrano, sliced chorizo, and tomato purée (or crushed tomatoes) to the pot. Stir well to combine. Add the sugar to balance the acidity of the tomatoes.
💡 Tip: Using a good quality tomato purée will enhance the flavor. - 5
Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 35-45 minutes, or until the pork is very tender. Stir occasionally.
💡 Tip: If the sauce becomes too thick, add a splash of water or broth. - 6
Stir in the peas during the last 5-10 minutes of cooking.
- 7
Taste and adjust seasoning with salt and pepper as needed. Serve hot, traditionally with crusty bread for dipping.
💡 Tip: Carcamusas often tastes even better the next day.
💡 Pro Tips
- ✓For a spicier version, add a pinch of cayenne pepper along with the chili.
- ✓Ensure the pork is cut into uniform cubes for even cooking.
- ✓The quality of the chorizo and Jamón Serrano significantly impacts the final flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include diced red bell pepper along with the onion.
- A bay leaf can be added during the simmering process for extra aroma.