Delicious pork and chorizo stew on a chilly night. I like using smoky and picante paprika from La Chinata smoked paprika powder. This mouthwatering dish combines succulent chunks of tender pork with the rich and spicy essence of chorizo sausage, creating a symphony of savory tastes and comforting aromas that will warm your soul.
What is great about Pork and Chorizo Stew?
The stew combines the rich, meaty flavors of pork with the smoky, spicy kick of chorizo sausage. This dynamic pairing creates a taste explosion that's both bold and satisfying.
Pork and Chorizo Stew is a hearty dish that's loaded with protein and a variety of delicious ingredients. It's sure to leave you feeling full and satisfied.
Chorizo sausage adds a depth of flavor to the stew with its blend of spices, including paprika, garlic, and chili. This complexity of seasonings makes every bite exciting and flavorful.
Stews are known for their comforting qualities, making them perfect for cooler weather or whenever you need a comforting meal. The warmth and heartiness of this stew make it a great comfort food option.
Tips
How do you know when the Chorizo is done? - it is a golden brown color, if the meat is crumbly, and its internal temperature has reached 160F.
Chorizo may be soupy because it contains a ton of fat.
People often ask what the difference between Mexican and Spanish chorizo is - Mexican chorizo is typically seasoned with vinegar and chile peppers, while Spanish chorizo is made with garlic and pimentón.
Pork and Chorizo Stew
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 4 Servings
Ingredients:
3-4 tablespoons of oil
2 onions sliced
4 cloves of garlic sliced
1 kg pork shoulder cut into chunks
225 g chorizo sliced
2 teaspoon smoked paprika
150 ml red wine
2 tablespoon tomato purée
400 g can chopped tomatoes
150 ml vegetable stock
few sprigs fresh thyme leaves removed or ½ teaspoon dried thyme
2 bay leaves
salt and freshly ground black pepper
Directions:
1. Heat 1 tablespoon oil in the pressure cooker and add the onions, cook over a medium heat, stirring frequently until the onions have softened and are beginning to colour. Add the garlic and continue to cook for 1 minute, then remove the onions and garlic from the cooker and set aside.
2. Heat 1tbsp oil in the cooker and brown the pork in batches over a high heat adding more oil as required. Once the pork is browned, remove from the cooker and add it to the onions.
3. Once all the pork has been browned add the chorizo to the pan and cook until beginning to colour, then stir in the paprika and cook for 1 minute, stirring constantly.
4. Add the red wine to the cooker, stirring well to scrape out all the caramelised juices from the bottom of the cooker. Bring to the boil and allow to bubble for a minute or two.
5. Return the meat and onions to the pressure cooker, add the tomato purée, chopped tomatoes and stock, thyme and bay leaves.
6. Close the pressure cooker and bring up to high pressure. Lower the heat to maintain the pressure and cook for 20 minutes. Remove from the heat and allow the pressure to drop slowly before opening. Season to taste. Serve garnished with extra thyme if desired.
Suggested Pairing
Best served with one of our favorite reds, Quinta do Vallado 2015 Douro.
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