Pork Shoulder and Chorizo Stew
Pork Shoulder and Chorizo Stew



  • 2 tsp veg oil
  • 600g pork shoulder, cut into large chunks
  • 150g chorizo, chopped into chunks
  • 1 onion, sliced
  • 1 chilli, deseeded and chopped
  • 2 chopped garlic cloves
  • 75ml red wine
  • 400g tin of tomatoes
  • 200g butter beans, drained
  • 3 tbsp chopped parsley
  • 1 tbsp honey
  • Heat the oil in a large pan and brown the pork pieces all over for 5 mins. Add the chorizo and fry for 4 mins, then remove the meats from the pan and set aside. Chuck the onions and chilli in to fry for 3 mins, then add the garlic and wine, and bring to a simmer for 3 mins or until reduced by 1⁄4.
  • Pour in the chopped tomatoes and beans, then return the pork and chorizo to the pan. Bring to a gentle simmer, and cook - covered - for about 45 mins or until the sauce is thick and glossy. Sprinkle with parsley and stir in the honey and seasoning, then serve with garlic bread.
1 hr
4 serving

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