Pork & Chorizo Stew
|Cooking Time - 2 hrs|
|Equipment – Firegrill & Cookpot|
|Fire - Medium heat|
Spanish pork stew with potatoes and chorizo one pot
450g trimmed shoulder of pork chopped into 2.3cms chunks
450g small salad potatoes
110g chorizo sausage chopped slightly smaller than pork
250g roasted red peppers drained, halved and thinly sliced
1 fat garlic clove, peeled halved and thinly sliced
1 large red onion cut into thick slices
6 sprigs of thyme
1 tbsp olive oil
2 tbsps white wine vinegar
2 tsps Spanish seasoning
150ml dry white wine
2 heaped tbsps mixed green and black olives
Remove grill and get the fire to a medium heat.
Hang the pot over the fire and add the chopped pork and chorizo.
Drop in the red peppers, garlic and the onion. Then the thyme, seasoning and olive oil and toss together.
Mix the Spanish seasoning with the white wine vinegar and add to cook pot. Followed by the white wine, passata, olives and potatoes.
Stir well and cover. Place over fire and bring to boil. Then simmer over a low fire for approx. 1.5 hours.
Optional extra: add green beans or broccoli towards the end of cooking time.