Easy Pork and Chorizo Stew

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