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.
This easy pork and chorizo stew is comfort food in a bowl and one of our family's firm favourites!
The smoked paprika and chorizo give the Spanish-style stew a wonderful smokiness, and the beans help to bulk it out so you don't need to use as much pork. Frugal AND tasty!
👩🍳 Love hearty stews and casseroles? Try my easy sausage casserole, made for children!
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✔️ Why you'll love this recipe!
Here's why this is the best pork and chorizo stew recipe!
- Quick and easy to make.
- Hearty and comforting.
- Smoky and rich thanks to the chorizo and smoked paprika.
- Freezer-friendly.
- Easily doubled to feed a crowd.
- Customisable with different vegetable add-ins.
🛒 Ingredients
- Pork - Pork shoulder is best, cut into bite size chunks. You can also use leftover roast pork!
- Olive Oil - a light, mild olive oil.
- Chorizo - 200g of cured chorizo sausage which has been sliced into chunky rounds.
- Onion - 1 medium brown onion, finely chopped.
- Garlic - if you love garlic, double the quantity!
- Smoked Paprika - gives the stew a lovely smoky depth of flavour.
- Oregano - dried oregano, or use fresh if you have it to hand. You could also use thyme or rosemary instead.
- Stock - chicken stock, or if you prefer, use vegetable stock.
- Passata - swap for a 400g tin of chopped tomatoes for a chunkier stew.
- Tomato Puree - for added flavour.
- Sugar - ordinary white sugar (caster or granulated) to help balance the acidity of the tomatoes.
- Worcestershire Sauce - adds a delicious savoury taste to the stew.
- Beans - haricot beans, or substitute for butter beans or chickpeas.
- Parsley - fresh parsley finely chopped for garnish.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Step 1: 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!
Step 2: 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.
Step 3: Stir in the smoked paprika and oregano.
Step 4: 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 the stew, such as roasted Tenderstem broccoli or stir-fried green beans. Or, why not try an oven-baked ratatouille!
📖 Variations
- Instead of using pork shoulder, make the stew with leftover roast pork!
- Make it a one-pot meal and add halved boiled potatoes to the stew 5 minutes before the end of cooking.
- Up the veggies by adding peppers (add them with the onions) for pork and chorizo stew with peppers.
- For a richer tasting stew add 100ml of red wine.
- Make the pork and chorizo stew in your slow cooker. Brown the pork in a frying pan, then add all of the ingredients to your slow cooker basin. Cook on low for 6 hours (or high for 4 hours).
- For a spicier stew, add 1 chopped red chilli.
- Replace the haricot beans with butter beans or chickpeas.
🥡 Storage
- To Store. Any leftover stew should be stored in an air-tight container in the fridge for up to 3 days.
- To Reheat. Microwave until piping hot.
- To Freeze. Allow the stew to cool, then spoon it into a freezer safe container and freeze for up to 3 months. Allow the stew to fully defrost in the fridge before reheating it 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!
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!
Recipe
Easy Pork & Chorizo Stew
Equipment
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.
- 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.
- Stir in the smoked paprika and 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. Garnish with freshly chopped parsley.
Notes
- Chorizo can range from mild to very spicy. Make sure you use a chorizo suitable for your family's tastes.
- Don't skip browning the pork. Browning the pork seals in the flavour and ensures it is tender when cooked.
- Use leftover roast pork from your Sunday roast, instead of diced pork shoulder.
- Make it a one-pot meal and add halved boiled potatoes to the stew 5 minutes before the end of cooking.
- Up the veggies by adding peppers (add them with the onions) for pork and chorizo stew with peppers.
- For a richer tasting stew add 100ml of red wine.
- Make the pork and chorizo stew in your slow cooker. Brown the pork in a frying pan, then add all of the ingredients to your slow cooker basin. Cook on low for 6 hours (or high for 4 hours).
- For a spicier stew, add 1 chopped red chili.
- Replace the haricot beans with butter beans or chickpeas.
- To Store. Any leftover stew should be stored in an air-tight container in the fridge for up to 3 days.
- To Reheat. Microwave until piping hot.
- To Freeze. Allow the stew to cool, then spoon it into a freezer-safe container and freeze for up to 3 months. Allow the stew to fully defrost in the fridge before reheating it in the microwave until piping hot.
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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!