Cassola de tros from Juneda, Catalan stew with snails and botifarra

Ingredients

• 2 dl of extra virgin olive oil
• 250 g of pork loin
• 4 to 5 pork ribs, cut into individual pieces
• 900 g of Butifarra (Catalan sausage)
• 5 cloves of garlic
• 3 medium-sized onions
• 500 g of crushed or chopped tomatoes, blackberries, or a mixture
• One sprig of thyme
• 1 dried hot chili pepper (guindilla)
• 1/4 liter of white wine
• 1/2 liter of water
• 1.5 kg of ground apples
• 2 kg of fresh spinach (or 1.6 kg of frozen spinach)
• 600 g of snails
• 500 g of black pudding (Catalan-style)
• 500 g of cooked white beans
• salt, pepper

Heat the oil in a saucepan and brown the chicken pieces, ribs, and sausage, cut into pieces.

Remove the browned meats and set aside. In the casserole, add the chopped garlic and onions, thyme, and chili pepper to your liking.

Brown the ground beef for 10 minutes, then add the chopped tomatoes and brown for another 3 minutes.

Add the white wine and chopped apples, and cook for about 10 minutes.

Add the washed and chopped spinach, the washed snails, and the water.

Cook for 15 minutes over low heat, then add the remaining meats, season with salt and pepper.

When the potatoes are almost cooked, add the chorizo and white beans.

Remove the pot from the heat and let it rest for at least 20 minutes before serving.