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Spanish Callos from Malaga, Espana

on June 2, 2013

My Lil’ Cook Book  from SPAIN – Jolie1199


“Pozole” and “Menudo”, in Mexico this is a typical heavy dish that everyone likes having on sunday mornings, especially after a hang-over! When my boyfriend described to me “Callos” from his home town in Malaga, Spain, I immediately thought of our Mexican version, “Pozole” and “Menudo”.

It is a stew with meat and grains. I decided to have a chat with his mother via skype and get her recipe for the famous “Callos de Malaga”. I took notes and had to substitute a few of the ingredients with what is readily available here in the USA, preferably Ralph’s and I went ahead and created my USA version of “Callos de Malaga” and here is the modified recipe. Note- this needs a night to prepare for you must soak the garbanzo beans overnight.


  • Garbanzo Beans 1.5 cups
  • Water (12 cups)
  • 1 Large Tomato cut in half
  • 1 Green Bell Pepper cut in fourths
  • 1 Jalapeno Pepper (if you want it really spicy use 2) cut in fourths
  • 1 Serrano Pepper (if you want it really spicy use 2) cut in fourhs
  • 1/2 Large White Onion
  • 1/2 head of garlic (toasted)
  • Lard (1 tbs)
  • 1Bay Leaf
  • 4 cloves
  • Salt to taste
  • Pepper to taste
  • Zafron 1 tbs
  • Pork cut in cubes
  • Beef cut in cubes
  • Sausage cut in cubes



  1. Soak garbanzo beans overnight with enough water, remember that they absorb the water.


  1. Fill a deep stockpot with the water, bring to a boil
  2. Add the all the ingredients, set to high and bring to a boil


  1. Begin to lower the heat and cook for a few hours
  2. Once the garbanzo beans are cooked, the stew is ready

iphone callos

Typically Served with bread (french-bread, bolillo, etc).

More LATIN Recipes!


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