Spanish Pork Stew With Potatoes And Chorizo Recipes

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SPANISH PORK STEW WITH POTATOES AND CHORIZO



Spanish Pork Stew with Potatoes and Chorizo image

This recipe is weekend stuff. You assemble the ingredients, whack them into a cooking pot, then leave them in the oven while you go and do other things: relax, go back to sleep, read the papers, watch a football match. This is one of our Sunday lunch favourites. NOTE: Delia's How to Cheat at Cooking was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available

Categories     Pork recipes     Easy Entertaining     One-pot recipes     Casseroles and Stews

Yield Serves 4

Number Of Ingredients 13

450g piece trimmed shoulder of pork
450g small salad potatoes, such as Anya
110g chorizo sausage (in one piece)
250g Odysea or Karyatis roasted red peppers in oil, drained and halved
1 fat clove garlic, peeled, halved and thinly sliced
1 large red onion
6 sprigs fresh thyme
1 tablespoon olive oil
¼ teaspoon saffron strands
2 tablespoons white wine vinegar
150ml dry white wine
300g jar Heinz tomato frito
2 heaped tablespoons mixed green and black olives

Steps:

  • What you need to do here is chop the pork into 1 inch (2.5 cm) chunks and pop it straight into a flameproof casserole. Then chop the chorizo into slightly smaller chunks before you toss it in to join the pork. Next, add the halved drained peppers, the garlic and the onion. After that, add the thyme, some seasoning and the olive oil and toss all the ingredients together. Next, using a pestle and mortar (or the back of a spoon), crush the saffron to a powder and add the wine vinegar. Add this to the casserole, followed by the white wine, tomato frito, olives and the potatoes. Give everything another stir, put a lid on the casserole and bring up to simmering point on top of the stove, then transfer the casserole to the oven for 1½ hours. Serve with green beans.

CHORIZO, PORK BELLY & CHICKPEA CASSEROLE



Chorizo, pork belly & chickpea casserole image

A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture

Provided by Barney Desmazery

Categories     Main course

Time 2h50m

Number Of Ingredients 16

1 tbsp olive oil
700g skinless, boneless pork belly, cut into large bite-sized chunks
100g cooking chorizo, sliced into thin rounds
1 large onion, chopped
1 large carrot, finely chopped
1 tsp fennel seed
small pinch dried chilli flakes
2 garlic cloves
4 bay leaves, fresh are best
sprig of thyme
large pinch golden caster sugar
1 tbsp tomato purée
50ml sherry vinegar or good quality red wine vinegar
400g tin chopped tomato
400g tin chickpea, drained and rinsed
fresh chopped parsley

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.

Nutrition Facts : Calories 680 calories, Fat 45.2 grams fat, SaturatedFat 15.7 grams saturated fat, Carbohydrate 22.6 grams carbohydrates, Sugar 9.4 grams sugar, Fiber 4.4 grams fiber, Protein 43.5 grams protein, Sodium 1.3 milligram of sodium

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