Smoky Paprika Pork Stew with Chorizo and Peppers
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1½ pounds boneless pork shoulder, cut into 1-inch cubes
- 8 ounces chorizo sausage, sliced into rounds
- 2 bell peppers, sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 1 (14-ounce) can diced tomatoes
Instructions
- Place the pork cubes, chorizo slices, bell peppers, onion, and garlic into the slow cooker.
- Sprinkle the smoked paprika, salt, and black pepper over the meat and vegetables. Stir to coat everything evenly.
- Pour in the chicken broth and add the diced tomatoes with their juices.
- Cover and cook on low for 8 hours, until the pork is tender and pulls apart easily.
- Stir the stew before serving to distribute the ingredients.
Notes
If the broth seems thin after cooking, remove the lid for the last 30 minutes on high to let it reduce slightly. The chorizo releases enough fat during cooking, so no extra oil is needed. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Spanish
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Spanish
Equipment: Slow Cooker, Knife, Cutting Board