A rich and smoky pork and chorizo stew recipe flavoured with aromatic oregano and smoked paprika.
Quick, easy, and on the table in just 40 minutes, making it an ideal meal for busy weeknights! You might also like my pork goulash recipe.
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
This easy Spanish pork stew with smoky chorizo is the ultimate comfort food and a firm family favourite!
The smoked paprika and chorizo lend the stew a wonderful depth of flavour, while the beans make it more substantial, meaning you can use less pork. It's both budget-friendly and delicious!
👩🍳 Love hearty stews and casseroles? Try my easy sausage casserole, made for children!
Jump to:
✔️ Why you'll love this recipe!
- Hearty and comforting Spanish pork stew.
- Freezer-friendly.
- Easily doubled to feed a crowd.
- Customisable with different vegetable add-ins.
🛒 Ingredients
Pork – Pork shoulder is ideal, cut into bite-sized chunks. Leftover roast pork works just as well!
Olive Oil – Use a light, mild olive oil.
Chorizo – 200g of cured chorizo, sliced into thick rounds.
Onion – One medium brown onion, finely chopped.
Garlic – If you're a garlic lover, feel free to double the amount in the recipe card.
Smoked Paprika – Adds a rich, smoky depth to the stew.
Oregano – Dried oregano is great, but fresh works too if you have it. Thyme or rosemary are good alternatives.
Stock – Chicken stock is recommended, or you can use vegetable stock for a different base.
Passata – Can be swapped for a 400g tin of chopped tomatoes if you prefer a chunkier texture.
Tomato Purée – Enhances the overall flavour.
Sugar – A little white sugar (caster or granulated) helps balance the acidity of the tomatoes.
Worcestershire Sauce – Brings a savoury, umami depth to the stew.
Beans – Haricot beans are traditional, but butter beans or chickpeas are great substitutes.
Parsley – Fresh parsley, finely chopped, makes a vibrant garnish.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat the oil in a shallow casserole or frying pan and brown the diced pork. Remove to a plate. If you are using leftover roast pork just skip this step!
Two: Add the onion, garlic, and chorizo to the pan and cook on a low heat for 3-4 minutes until the chorizo starts releasing its oils.
Three: Stir in the smoked paprika and oregano.
Four: Add the passata, stock, tomato puree, sugar, Worcestershire sauce, drained haricot beans and browned pork to the pan. Season and simmer for 30 minutes on a medium heat. If you are using leftover roast pork, add it into the stew 5 minutes before the end of cooking. Garnish with freshly chopped parsley.
Top Tips
- Chorizo can range from mild to very spicy. Make sure you use a cured chorizo suitable for your families tastes.
- Don't skip browning the pork. Browning the pork seals in the flavour and ensures it is tender when cooked.
🍴 Serving suggestions
I usually serve the pork and chorizo stew with rice, roasted baby potatoes, mashed potato, or crusty bread.
A side of green vegetables goes well with this stew, such as roasted Tenderstem broccoli or stir-fried green beans.
📖 Variations
- Swap the pork shoulder for leftover roast pork to make a quick and easy version of the stew.
- Turn it into a complete one-pot dish by adding halved boiled potatoes to the stew about 5 minutes before it's finished cooking.
- Boost the veggie content by adding sliced peppers along with the onions for a pork and chorizo stew with peppers.
- For a deeper, richer flavour, stir in 100ml of red wine, white wine, or dry sherry.
- You can make this stew in a slow cooker. Simply brown the pork in a frying pan, then transfer all the ingredients to the slow cooker. Cook on low for 6 hours or on high for 4 hours.
- For extra heat, add a chopped red chilli or a teaspoon of chilli flakes.
- Replace the haricot beans with butter beans, cannellini beans or chickpeas for a different twist.
- Garnish with black olives for an extra burst of flavour.
🥡 Storage
Store - keep any leftover stew in an airtight container in the fridge for up to 3 days
Reheat - in the microwave until thoroughly heated through and piping hot.
Freeze - allow the stew cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. When ready to eat, fully defrost the stew in the fridge, then reheat in the microwave until piping hot.
❓ FAQs
Use pork shoulder, which has a nice marbling of fat, and becomes tender when cooked.
Peppers, mushrooms, courgettes, cubed butternut squash, and diced sweet potato, can all be added to pork stew.
😋More easy dinners to try
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!
Recipe
Easy Pork and Chorizo Stew
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Equipment
- Chopping Board
- Knife
Ingredients
- 1 tablespoon Olive Oil
- 700 g Pork Shoulder diced (or used leftover roast pork)
- 1 Onion peeled and chopped
- 2 Garlic Cloves peeled and chopped
- 200 g Chorizo cured Spanish sausage, chopped
- 1 tablespoon Smoked Paprika
- 1 teaspoon Oregano
- 1 tablespoon Tomato Puree
- 150 ml Chicken Stock
- 400 ml Passata
- 1 teaspoon Sugar
- ¼ teaspoon Worcestershire Sauce
- 400 g Haricot Beans drained and rinsed
- 2 tablespoon Parsley chopped
- Salt and Pepper
Instructions
- Heat the oil in a shallow casserole or frying pan and brown the diced pork. Remove to a plate. Skip this step if you are using leftover roast pork.1 tablespoon Olive Oil, 700 g Pork Shoulder
- Add the onion, garlic, and chorizo to the pan and cook on a low heat for 3-4 minutes until the chorizo starts releasing its oils.1 Onion, 2 Garlic Cloves, 200 g Chorizo
- Stir in the smoked paprika and oregano.1 tablespoon Smoked Paprika, 1 teaspoon Oregano
- Add the passata, stock, tomato puree, sugar, Worcestershire sauce, drained haricot beans and browned pork to the pan. Season and simmer for 30-35 minutes on a medium heat. If you are using leftover roast pork, add it to the stew 5 minutes before the end of cooking. Season and serve with freshly chopped parsley.1 tablespoon Tomato Puree, 150 ml Chicken Stock, 400 ml Passata, 1 teaspoon Sugar, ¼ teaspoon Worcestershire Sauce, 400 g Haricot Beans, 2 tablespoon Parsley, Salt and Pepper
Gina
I've been looking for something to do with the big pork shoulder in my freezer that's not just the usual - this turned out great! Delicious flavor and lots of leftovers 🙂
Emily Flint
This chorizo stew was the perfect fall dinner! My entire family just loved it and it was surprising ways to make.
Mandy Applegate
My family are going to love this stew, chorizo is one of their favourites!
Chenée
This looks absolutely delicious! I love cooking with pork shoulder but I'm always on the lookout for new recipes. I think this is gonna be a new favorite!
Claudia Lamascolo
This was simple to make and delicious we will make it often!