Sam's Portuguese-style pork and chorizo stew
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.
Ingredients
Serves: 2
- olive oil
- 500g pork, cut into large cubes
- 1 large or 2 medium onions, diced
- 2 cloves garlic, roughly chopped
- 1 chorizo sausage, peeled and sliced
- 2 or 3 potatoes, peeled and chopped in chunks
- 1 1/2 tablespoons smoked paprika
- 60ml dry sherry
- 60ml chicken stock
- 1 wine glass red wine
- 1 tin chopped tomatoes
- 1/2 tin butter beans
- 1 teaspoon oregano or majoram
- 1 1/2 tablespoon tomato puree
- salt and pepper
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.
Tip
Cooking chorizo works really well, however, I have made this with the ready to eat versions and has been lovely.
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Reviews & ratings
Average global rating:
(12)
Reviews in English (11)
This was fantastic. I used a glass of port instead of the sherry and wine as this is all I had. Very flavoursome and loved the chorizo in this. Did it in my slow cooker for 6 hours - 05 Apr 2012
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