Espanola Pork, Olive and Chorizo Stew
Serves: 6
4 tablespoons extra virgin olive oil
1 large white onion, coarsely chopped
4 cloves garlic, coarsely chopped
500g lean leg pork, cut into large cubes
500g shoulder pork, cut into large cubes
50g pork belly, cut into small cubes
3 tablespoons of sherry
2 x 500ml bottles tomato pasta sauce (passata)
splash of water
100g green olives
3 chorizo sausage, thickly sliced
2 bay leaves
salt
1 red bell pepper, roughly sliced
1 green bell pepper, roughly sliced
Heat olive oil in a pan, add onion and garlic, and saute until golden.
Add all the pork, raise the heat, stir and leave to brown.
Sprinkle on sherry and stir.
Add tomato sauce, water, olives, chorizo, bay leaves and salt and mix
through.
Stir in bell peppers, lower heat and leave to simmer for 40 minutes.
Serve with Spanish rice.
No comments:
Post a Comment