Carcamusas: the Spanish ‘Chili’ Recipe

Pork stew with peas and a slightly spicy touch. These are the basic ingredients of one of the most traditional recipes in Toledo. Although its origin is recent, as it is said that it was the Bar Ludeña that created it in the 1950s, this recipe has become an essential part of the cuisine of this ancient city of three cultures. Follow our steps to make this delicious recipe for Carcamusas from Toledo.


  • 1 kg of pork loin or beef meat
  • 200 g of chorizo
  • 200 g of cured ham
  • 200 g of crushed tomatoes
  • 150 g of peas
  • 1 onion
  • 2 carrots
  • 2 cloves of garlic
  • A little Espelette chili pepper
  • 1 glass of white wine
  • Olive oil, sugar, salt and pepper

How to Make the Carcamusas Recipe:

  1. Pour a good dash of olive oil in a frying pan to brown the chosen meat, which should be cut into small pieces. Season the meat with pepper and salt in advance. Brown the meat over high heat and set aside.
  2. In the same pan, and adding more oil if necessary, sauté the onion over medium heat. Once translucent, add the garlic, finely chopped and cook.
  3. Once the vegetables are lightly browned, add the Espelette pepper, the sliced chorizo and the diced ham. Fry for 10 minutes and pour in the crushed tomatoes. Fry for another 30 minutes.
  4. Finally, add the wine and the meat you set aside. Cook to reduce the alcohol. To finish, just add the peas and water until covered.
  5. Simmer for at least 40 min until the meat is tender. When everything is ready, adjust the seasoning as desired.

There you go! A stew full of flavour that leaves no one indifferent and whose only difficulty is waiting

Text by: Luis Marcuccini

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