Spanish-Style Pork Tomato Stew with Chorizo and Sherry
Equipment
- Large Dutch oven
- Cutting board
- Sharp knife
Ingredients
- 1 pound pork shoulder, cut into 1-inch cubes
- 8 ounces chorizo sausage, sliced
- 1/2 cup dry sherry
- 1 can (28 ounces) crushed tomatoes
- 2 cups chicken broth
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the pork cubes and brown them on all sides for about 5 minutes.
- Stir in the sliced chorizo, diced onion, and diced red bell pepper. Cook for 4 minutes until the onion softens.
- Add the minced garlic and cook for 1 minute more.
- Pour in the dry sherry and scrape the bottom of the pot to release any browned bits.
- Add the crushed tomatoes, chicken broth, smoked paprika, bay leaf, salt, and black pepper. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour and 15 minutes until the pork is tender.
- Remove the bay leaf and ladle the stew into bowls. Top each serving with chopped fresh parsley.
Notes
Let the stew rest for 10 minutes before serving so the flavors settle. If the broth thickens too much during cooking, add a splash of extra chicken broth. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing texture.
Course: Main Course
Cuisine: Spanish
Equipment: Large Dutch oven, Cutting board, Sharp knife
Cuisine: Spanish
Equipment: Large Dutch oven, Cutting board, Sharp knife