Name: Galician Pork and Vegetable Stew
Yield: 8 Servings
Ingredients: 1 1/2 cups dried garbanzo beans (chickpeas; about 91/2 ounces); 1 1 1/2-pound rack baby back pork ribs, cut into 3-rib sections; 1 to 1 1/4 pounds ham, cut into 3x2x3/4-inch pieces; 1 1-pound smoked ham shank; 1 pound fully cooked smoked Spanish chorizo, cut into 1/2-inch-thick rounds; 1 pound skirt steak, cut crosswise into 8 pieces; 8 ounces 1/3-inch-thick slices pancetta (Italian bacon), coarsely chopped; 16 cups water; 5 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1-inch pieces; 3 pounds 3-inch-diameter white-skinned potatoes, peeled, halved; 1 pound kale (2 large bunches), center ribs removed, cut crosswise into 3/4-inch wide strips (about 16 cups)

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