Pork And Chorizo Stew Recipes

PORK, CHORIZO AND BUTTER BEAN STEW

Steps:

• Heat the oil in a large pan over a medium heat, add the pork pieces and fry for 4-5 minutes, or until browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate.
• Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork.
• Add the onion and chilli to the same pan and fry for 2-3 minutes, or until softened.
• Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the volume of liquid has reduced by a quarter.
• Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well.
• Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry.
• Just before serving, sprinkle over the parsley and stir in the honey and season, to taste, with salt and freshly ground black pepper, as necessary.
• To serve, spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic bread alongside each serving.

PORTUGUESE-STYLE PORK AND CHORIZO STEW - PRESSURE

Steps:

• 1. Begin by heating your pan over medium to high heat (Saute function) until "Hot". Add 1 tablespoon olive oil and wait until it shimmers.
• 2. Add the pork in one layer (if more, do 2 batches), and brown all over. Remove with a slotted spoon and set aside.
• 3. (If the pot seems dry, add another tablespoon of oil and wait until it shimmers.) Add the onions and cook until transparent.
• 4. Add the garlic and cook gently for 30 seconds.
• 5. Remove onion and garlic to set on top of browned pork.
• 6. Add the chouriço (or chorizo), potatoes and paprika. Stir well for a few minutes.
• 7. Add the dry sherry, chicken stock and dry red wine and allow to bubble for a minute. Use a spatula to deglaze the bottom of burned on bits.
• 8. Return the pork and onions/garlic to the pot, and add the drained lima beans, dried oregano, tomato puree and the can of diced tomatoes on top. DO NOT STIR. (It is important that the tomato puree and diced tomatoes stay as far away from the bottom of the pot.)
• 9. Secure lid of electric pressure cooker, and select button for Pressure cooking. Adjust time to 8 minutes (for 3/4-inch thick pork loin chops) or 50 minutes (for 2" chunks of pork shoulder).
• 10. Allow pressure to release naturally for 12 minutes, then do a quick release, as per your manual.
• 11. Remove pork loin chops with tongs, and slice into large chunks. Return chunks to pot. Stir.

CHORIZO, PORK BELLY & CHICKPEA CASSEROLE

Steps:

• 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
• Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

PORK AND CHORIZO STEW

Steps:

• 1. Peel and chop the onion and garlic. Cut Chorizo into bite size pieces. Cut tomatoes into quarters. Cut potatoes into bite size pieces. Chop parsley and set parsley and tomatoes aside. Cut pork into bite size pieces.
• 2. Salt and pepper pork. Heat olive oil in a large heavy-bottomed frying pan or rice pot. Brown pork and set aside. In the same pan where you browned the chops, saute the onion and garlic until translucent. Add the sausage and continue to cook, browning the sausage. Add potatoes saute for 10 minutes.
• 3. Add wine and let cook for a few minutes. Add broth bring to a boil (Make sure there is enough liquid to keep the stew from burning, but not enough to make it too soupy). Add tomatoes, beans, parsley, bay leaf and seasonings stir. Return the pork to the pan. Adjust salt, if needed. Cover and simmer on medium low heat for 30-45 min until potatoes are tender. Serve with rice and french bread.