Pork & Chorizo Stew

Cooking Time - 2 hrs
Serves 4
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

500g passata

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.