Easy Pork & Chorizo Stew
A rich and smoky pork and chorizo stew recipe flavoured with aromatic oregano and smoked paprika.
Servings 4
Calories 548kcal
Equipment
- Chopping Board
- Knife
- Shallow Casserole
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
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.
- 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.
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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