Pork and Chorizo Stew

This rich and gutsy pork and chorizo stew is packed full of flavour

Ingredients:

• 3-4 tbsp cooking oil
• 2 onions, sliced
• 4 cloves garlic, sliced
• 1 kg pork shoulder cut into chunks
• 225g chorizo sliced
• 2 tsp smoke paprika
• 150ml red wine
•  2 tbsp tomato puree
• 400g can chopped tomatoes
• 150ml vegetable stock
• few sprigs fresh thyme, leaves remove or  ½ tsp dried thyme
• salt and freshly ground pepper

Method:

Heat 1 tsp oil in a pan and add 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 pan and set aside.

Heat 1 tbsp oil in the pan and brown the pork in batches over a high heat adding more oil as required. Once pork is browned, remove from the cooker and add it to the onions.

Once all the pork has been browned, add chorizo to the pan and cook until beginning to colour, then stir in the paprika and cook for 1 minute, stirring constantly.

Add red wine to the pan, stirring well to scrape out all the caramelised juices from the bottom of the pan. Bring to boil and allow to bubble for a minute or two.

Return the meat and onions to the pan, add the tomato puree, chopped tomatoes and stock, thyme and bay leaves. Bring it to a boil then lower the heat and continue to simmer until the pork is tender. Season to taste.