Spanish Pork Stew With Potatoes 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.

CROCK POT SPANISH-STYLE PORK STEW



Crock Pot Spanish-Style Pork Stew image

Make crockpot pork stew with potatoes and tomatoes, bell peppers, pork butt, garlic, and onions in your crock pot or slow cooker.

Provided by Diana Rattray

Categories     Entree     Dinner     Soup

Time 10h20m

Yield 4

Number Of Ingredients 12

1 medium onion
1 pound lean pork shoulder (also known as pork butt or Boston butt)
4 to 5 medium potatoes
1 green bell pepper
2 tablespoons vegetable oil
1 (14.5 oz) can diced tomatoes
2 tablespoons vinegar
3 garlic cloves, crushed
1 cup chicken stock (preferably low sodium or unsalted)
1 bay leaf
Salt, to taste
Pepper, to taste

Steps:

  • Gather the ingredients.
  • Chop the onion.
  • Cut the pork shoulder into large chunks.
  • Peel the potatoes and cut them into 1-inch pieces.
  • Slice the bell pepper in half lengthwise; remove the stem end along with the seeds and ribs and then slice thinly.
  • Heat the vegetable oil in a skillet over medium-high heat. Add the pork cubes and cook until well browned on all sides, turning frequently.
  • Put the onion in the slow cooker . Top with the browned pork, cubed potatoes, and bell pepper.
  • In a bowl, combine the tomatoes with the vinegar, garlic, chicken broth, and bay leaf. Pour over the pork.
  • Cover the pot and cook the stew on low for 7 to 9 hours, or until the pork is tender. Taste and adjust seasonings with salt and pepper, as needed.

Nutrition Facts : Calories 629 kcal, Carbohydrate 57 g, Cholesterol 99 mg, Fiber 8 g, Protein 35 g, SaturatedFat 9 g, Sodium 449 mg, Sugar 8 g, Fat 30 g, ServingSize Serves 4, UnsaturatedFat 0 g

SPANISH PORK STEW WITH POTATOES



Spanish Pork Stew with Potatoes image

Number Of Ingredients 10

4 potatoes
1 pound tomato
1 green bell pepper
2 tablespoons white vinegar
1 pound pork shoulder steak
3 cloves garlic, crushed
1 pound pork shoulder steak
1 cup stock
1 bay leaf
1 onion, chopped

Steps:

  • Cut pork into large chunks. Coarsely chop tomatoes. Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell pepper. Brown pork in 2 tb oil if desired. Layer ingredients in crockpot in order cook until meat is tender, about 10 hours.

Nutrition Facts : Nutritional Facts Serves

SPANISH PORK STEW WITH POTATOES



Spanish Pork Stew with Potatoes image

Number Of Ingredients 10

4 potatoes
1 pound tomato
1 green bell pepper
2 tablespoons white vinegar
1 pound pork shoulder steak
3 cloves garlic, crushed
1 pound pork shoulder steak
1 cup stock
1 bay leaf
1 onion, chopped

Steps:

  • Cut pork into large chunks. Coarsely chop tomatoes. Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell pepper. Brown pork in 2 tb oil if desired. Layer ingredients in crockpot in order cook until meat is tender, about 10 hours.

Nutrition Facts : Nutritional Facts Serves

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