Name: Spanish pork, chorizo and sherry stew
Total time: 1200 s
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 pack pork shoulder steak; 1 pack chorizo sausage; 1 onion; 3 clove garlic; 1 teaspoon fennel seeds; 1 teaspoon chilli flakes; 1 bay leaf; 1 jar roasted red peppers; 100 millilitre dry sherry; 1 tin chopped tomatoes; 200 millilitre chicken stock; 1 tin butter beans; 70 gram pitted black olives; to taste parsley; to taste bread

Step 1

Heat the oil (15 mL) in a casserole dish or large saucepan over a high heat. Once hot, brown the pork (1 pack) and chorizo (1 pack) then remove from the pan.

Step 2

Reduce the heat and soften the onion (1) for a few minutes before adding the garlic (3 cloves) , fennel seeds (2 g) , dried chilli flakes (2 g) , bay leaf (1) and roasted peppers (1 jar) . Cook for a few more minutes and then return the pork and chorizo to the dish.

Step 3

Add the sherry (100 mL) and allow to bubble for a minute before adding the chopped tomatoes (1 tin) , chicken stock (200 mL) and butter beans (1 tin) . Simmer for 20 minutes, until the pork has softened and the sauce has reduced.

Step 4

Add the black olives (70 g) , stir and season to taste.

Step 5

Garnish with parsley (to taste) and serve with fresh bread (to taste) .

Spanish pork, chorizo and sherry stew

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