Andalusian Stew

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Los Angeles Times

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Ingredients

2 quarts hot water

3/4 pound beef shin or brisket

1/2 pound meaty pork spareribs, cut crosswise into short lengths

Small piece of hambone (optional)

2 ounces pancetta

1 (1-pound) bunch of Swiss chard, chopped

1 carrot, chopped

1 pound pumpkin or winter squash, cut in chunks

6 ounces morcilla (blood) sausage

5 peppercorns

1 teaspoon salt

1 pound boiling potatoes, peeled and cut into 1-inch chunks

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