Chorizo Tomato Pork Stew Recipes

CHORIZO, TOMATO, PORK, STEW

Steps:

• Get a strong pan, put a shallow level of oil into the pan and turn the heat onto medium. Once hot add the onion and the star anise, The reason is the star anise works with the onion to boost the meatiness of the stew and adds an amazing aromat. Cook the onion until translucent to bring the natural sweetness of the onion then add garlic and cook for a fruther 1 minute, after the minute remove the star anise.
• Now add all your spices to the pan and cook for 1 minute to release the fragarance of the spice.
• Now add your tomato puree and when the pan is back up to heat add your port, cook out for 2 minutes until the alcohol content is removed. (Should be a paste type mixture)
• Now add the Beef stock and reduce by half, then add your chopped tomatoes, Chorizo and your raw Pork. the reason for not browning the meat is because I want to keep the meat soft and melt in the mout without the crisp exterior.
• Now all ingridients are in the pan except for the Haricot Beans, place in the oven at 150 oc for 2 hours, then take out from the oven and add the Beans, Seasoning, Coriander and Lemon Juice.
• Your stew is now ready serve with rustic sourdough bread or cous-cous.

SLOW-COOKED SPICY BEEF, TOMATO & CHORIZO STEW

Steps:

• Make sure you prepare this in the morning and leave it bubbling away for at least 8 hours (make sure you don't leave it unattended and follow the guidelines of your slow-cooker). You can do this even if you don't have a slow-cooker but use a fairly big deep-bottomed saucepan or casserole pot and leave on a low heat setting for at least 3 hours.
• 1. Prepare all veggies and chop into about inch size pieces or bigger if you like (I prefer big chunks).
• 2. Prepare the tomatoes as above.
• 3. Chop the stewing beef into inch size pieces, you don't really want them much bigger as they will go chewy and not soft.
• 4. Chop the chorizo sausages as above into cm size slices.
• 5. place all ingredients (except the gravy granules and worcester sauce) into your slow cooker along with the water or vegetable stock and turn on as per guidelines. Leave until it comes to the boil and when it starts to simmer add the gravy granules and worcester sauce. Leave bubbling away for approx 8 hours (3 hours if not using a slow cooker) and then serve. be careful as can be very hot!

SPICY TOMATO, SEAFOOD, AND CHORIZO STEW

Steps:

• Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
• Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
• Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
• Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

SHREDDED PORK STEW WITH SMOKY CHIPOTLE TOMATO SAUCE

Steps:

• Prepare the Meat: Cut the pork into large chunks. Put the pork in a saucepan and fill with enough water to cover the meat by 1 inch. Add the bay leaves and crushed garlic. Bring to a boil and skim off the grayish foam that rises to the top during the first few minutes. Decrease the heat to a simmer and cook for 45 minutes, patially covered, or until the pork is tender. (I found I needed to cook the pork double the amount of time.)
• Allow the pork to cool in the stock, then drain reserving 1 cup of the stock. Shred the pork by pulling apart the fibers with two forks or your fingers. Set aside.
• Prepare the Chorizo: Heat 1 tablespoon of the olive oil in a saucepan over medium heat. Add the chorizo to the pan and cook, breaking it apart as you stir, until it achieves a golden brown color and begins to render its fat. (Don't worry if some of the chorizo sticks to the bottom of the pan.) Using a slotted spoon, remove the chorizo from the pan and set it aside.
• Brown the Main Ingredients: Add the remaining 1 tablespoon olive oil to the unwashed pan and set it over medium heat. Add the onion and remaining chopped garlic and saute until the onion begins to get limp and translucent, 3 minutes. Add the shredded pork, season with the salt, and continue sauteing for 3 more minutes. Deglaze the pan by pouring in a couple of tablespoons of the reserved pork stock and scraping the bottom of the pan with a heatproof silicone spatula.
• Finish the Stew: Add the chorizo, tomatoes, chipotles, adobo from canned chipotles, oregano, thyme leaves, and marjoram leaves to the pan. Stir well and simmer for 5 minutes. Pour in the remaining reserved pork stock and continue simmering, uncovered, for 25 minutes.
• Garnish and serve: Pour the finished stew into a large shallow bowl and garnish sprigs of cilantro. SErve with tortilla chips and Mexican crema.

JIM'S PORK CHORIZO

Steps:

• Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.

CHORIZO, PORK BELLY & CHICKPEA CASSEROLE

Steps:

• 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
• Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.