Spanish Pork Stew With Potatoes And Chorizo Food

SPANISH PORK STEW WITH POTATOES AND CHORIZO

Steps:

• What you need to do here is chop the pork into 1 inch (2.5 cm) chunks and pop it straight into a flameproof casserole. Then chop the chorizo into slightly smaller chunks before you toss it in to join the pork. Next, add the halved drained peppers, the garlic and the onion. After that, add the thyme, some seasoning and the olive oil and toss all the ingredients together. Next, using a pestle and mortar (or the back of a spoon), crush the saffron to a powder and add the wine vinegar. Add this to the casserole, followed by the white wine, tomato frito, olives and the potatoes. Give everything another stir, put a lid on the casserole and bring up to simmering point on top of the stove, then transfer the casserole to the oven for 1½ hours. Serve with green beans.

SPANISH PORK STEW WITH POTATOES

Steps:

• 1. Cut pork into large chunks.
• 2. Coarsely chop tomatoes.
• 3. Peel potatoes and cut into thick chunks.
• 4. Seed, core, and thinly slice bell pepper.
• 5. Brown pork in 2 tablespoons oil if desired.
• 6. Layer ingredients in crockpot in order; cook until meat is tender, about 10 hours.
• 7. Stovetop preparation: Heat oil in dutch oven over medium heat.
• 8. Add pork and saute a few minutes, until lightly browned.
• 9. Add garlic and saute well.
• 10. Add onion and saute until tender.
• 11. Add tomatoes and cook 5 minutes.
• 12. Add water, vinegar and bay leaf.
• 13. Salt and pepper to taste.
• 14. Bring to boil.
• 15. Cover and simmer until pork is almost tender, about 40 minutes.
• 16. Stir in green pepper.
• 17. Add potatoes around sides and simmer, covered, until tender, about 15 minutes.
• 18. Avoid stirring or overcooking potatoes.