The combination of pork, chorizo, thyme and bell peppers are heavenly. Although most casserole or stew type dishes are mainly eaten in the autumn or winter season. I find that this Spanish inspired stew is perfectly enjoyable anytime of the year. Serve this with a Cava or a refreshing 2008 Brandal Albariño, D.O. Rías Baixas, Spanish white wine. Or simply a nice freshly made mint lemonade.
An ovenproof casserole pan
Ingredients Serves 4:
1. 400g pork shoulder, chopped into chunks approx. 3cm
2. 3 tbsp. of Olive oil
3. 100g. picante chorizo, sliced
4. 8 sprigs of thyme, leaves only
5. 1 clove fo garlic, crushed or grated
6. 1 medium size onion, finely chopped
7. 2 bay leaves
8. 1/2 tsp. salt
9. 1/2 tsp. ground black pepper
10. 1/2 tsp. paprika (I used picante for extra heat)
11. 1/4 tsp. saffron
12. 170ml. Spanish white wine
13. 1 1/2 tbsp. white wine vinegar
14. 400g.chopped tomatoes or passata
15. 150g. bell peppers, deseeded and chopped (alternatively you can also use roasted bell peppers adding smoky flavours to the dish)
16. 150g. green beans
17. 12 olives
The Chorizo Pork Stew:
1. Pre-heat oven to 150C.
2. Place your casserole pan on a high heat, add 3 tbsp. of olive oil. Once the oil is hot, add the chorizo, thyme, garlic, onion and bay leaves. Fry for 1- minutes.
3. Next add the pork and season with salt, pepper and paprika. Brown the pork on all sides for 4-5 minutes, then add the saffron, white wine, white wine vinegar and chopped tomatoes. Stir all the ingredients well, cover with a lid and simmer for 5 minutes.
4. Now, place the casserole in the oven to cook for 1 1/2 hours. Stir frequently to prevent the meat from sticking into the bottom and sides of the pan. After 1 1/2 hour remove from the oven, stir in the bell peppers, green beans and olives. Return the casserole back into the oven to cook for another 15 minutes.
Serve immediately with a nice crusty bread, saffron rice or cous cous.