About this recipe:The onset of winter nights has had me craving a good spicy stew. And for me it comes no better than a Spanish style stew - using pork shoulder steaks is a great alternative to loin, fillet or chops and they really take to stewing as a method of cooking. The simplicity of this dish is amazing.
Firstly slice the pork into strips, season and fry off in a heavy bottomed pan until brown all over. Remove from the pan and drain off any excess oil.
Now add the chorizo to the pan (cut into cubes), brown off for two minutes then add the roughly chopped onions, four teaspoons of paprika, 2 teaspoons of chilli flakes and the garlic. Fry for a further 2 minutes until the onion has softened
Once the onions have softened add the pork back to the pan along with ½ a pint of water and the tomatoes. Season to taste
Simmer the stew for 1 hour on a low heat with a lid on (add water if it looks like it needs it). After 1 hour remove the lid and add the cannellini beans. Simmer for a further 30 minutes.
Used different ingredients.
Added chopped mixed olives and Red wine.
Didn't use as many onions and used Cayenne Pepper instead of Chilli Flakes and Paprika.
FIVE STARS by all!
*TIP* Don't add Cayenne Pepper whilst frying the pork - the effect is somewhat like being sprayed with Capsicum Spray! - 11 Mar 2011