700gPork Shoulderdiced (or used leftover roast pork)
1Onionpeeled and chopped
2Garlic Clovespeeled and chopped
200gChorizocured Spanish sausage, chopped
1tablespoonSmoked Paprika
1teaspoonOregano
1tablespoonTomato Puree
150mlChicken Stock
400mlPassata
1teaspoonSugar
¼teaspoonWorcestershire Sauce
400gHaricot Beansdrained and rinsed
2tablespoonParsleychopped
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
Top Tips:
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.
Variations:
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.
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.
Nutrition:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Easy Pork & Chorizo Stew
Amount per Serving
Calories
548
% Daily Value*
Fat
24
g
37
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
104
mg
35
%
Sodium
776
mg
34
%
Potassium
1527
mg
44
%
Carbohydrates
41
g
14
%
Fiber
10
g
42
%
Sugar
8
g
9
%
Protein
42
g
84
%
Vitamin A
1756
IU
35
%
Vitamin C
17
mg
21
%
Calcium
149
mg
15
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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