About this recipe:I use my cataplana to cook this dish, however, you can achieve the same results in a casserole dish. Wonderful and warming stew made with pork, chorizo, tomato and butter beans. Serve with crusty bread to mop up the juices.
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Begin by heating your cataplana or casserole dish over medium to high heat and add some oil. Add the pork and brown all over. Remove with a slotted spoon and set aside. Add the onions and cook until translucent. Add the garlic and cook gently for a few minutes.
Add the chorizo, potatoes and paprika. Stir well for a few minutes. Add the sherry, stock and wine and bubble for a minute.
Return the pork to the pot and add all the other ingredients. Bring to the boil and simmer, covered, until pork is tender, about 1 hour. Remove the lid towards the end to thicken the sauce. Would also be easily adapted for a slow cooker.
Cooking chorizo works really well, however, I have made this with the ready to eat versions and has been lovely.
Gorgeous dish. Slight amendments here n there. Used celery, onion and carrot as my veg, added a good glass of port and reduced down, chilli flakes, tin o baked beans n a (touch) of sugar.
Didn't bother putting potato chunks in it, though I did serve with mini roasties and plenty fresh bread.
This dish has everything.. Spice, rich, depth, body, all the buzz words you can think of.
Ten outer ten Sam! - 02 Jul 2012
Simple, very tasty and warming. We used Pork loin, cooked very slowly for about 3 hours at 140 c in a fan oven (check every 30-40 mins and add a some Passata if it looks a little dry)) we also added 2 tbsp of "Nando's" Hot Peri Peri sauce, whilst not "mouth numbingly hot" it gave it a nice little kick. Served in a big dish, with the sauce mopped up with some crusty Tiger bread, our friends loved it. Enjoy. - 13 May 2012