Home > Mains, Recipe > Spanish Style Easy Pork Stew

Spanish Style Easy Pork Stew

My cooking is not often constrained by the seasons – that is to say the supposed weather rather than available produce – and while, for some, stews are winter fare, and the summer is time for salads, I like to eat what I fancy whatever the time of year – toad in the hole with mashed potato and onion gravy was a recent evening meal, eaten al fresco in the last of the day’s sun. So, it isn’t unusual to find me making something traditional and hearty even in the height of summer, but this dish does seem to fit, it’s Spanish influence evoking memories of a holiday in the sun. And, of course, being August in Britain it was tipping down with rain anyway.

The recipe, as I made it follows, influenced by others, but do experiment. A can of chickpeas in place of the beans would work well, likewise chicken instead of pork. If you’re in a hurry, the whole thing probably doesn’t need to simmer for quite so long for cooking reasons, but does give the flavours the opportunity to mingle. I served this with rice (in fact, I lazily tipped in some cooked rice towards the end of cooking just to heat through), but it would go just as nicely with some crusty bread and salad, and is delicious over a hot, buttery jacket potato.

Spanish Style Easy Pork Stew (Serves 4)

  • 4 pork loin steaks (or indeed, whatever pork or chicken you fancy or have to hand. I trimmed the fat off of my steaks), cut into 1cm strips
  • olive oil
  • 2 cloves garlic, finely chopped
  • 3 onions, sliced
  • 2 red peppers, deseeded and sliced into strips
  • 1/2 chorizo ring (about 100g ish), sliced into fat coins and then in half
  • 2 tablespoons smoked paprika
  • 2 x 400g tins good chopped tomatoes
  • 1 x 410g tin borlotti beans, drained and rinsed 

In a large pan, preferably with a lid (for later use!), heat a tablespoon of olive oil. Add the pork strips, and turn in the hot oil until coloured. Remove to a plate.

Heat another tablespoon or so of olive oil in the pan, and add the garlic, onions and peppers. Turn to coat, clamp a lid on the pan and sweat, over a low-ish heat, for 10 minutes, or until the vegetables are soft. Return the pork to the pan and add the chorizo pieces. Replace the lid and cook for another few minutes, until the delicious orangey-red fat begins to melt out of the chorizo. Give everything a good stir.

Add the smoked paprika, and stir again. Add the tomatoes and beans, season, give everything a last stir, and replace the lid. Let everything simmer gently for an hour.  

Serve, and enjoy, dreaming of more exotic climes.

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