Pork and Chorizo Stew

Here is a pork and chorizo stew recipe that is very easy to cook.  This pork stew recipe is certainly very good for a Sunday lunch.

What is Chorizo?

Chorizo in English is a pork sausage.  From Wikipedia:

Chorizo is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times.

In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried, smoked, red peppers.

Due to culinary tradition and the high cost of imported Spanish smoked paprika, Mexican chorizo is usually made with native chili peppers of the same Capsicum annuum species, used otherwise rarely in Mexican cuisine, but is used extensively in Mexican-American restaurants.  Spanish-American cuisine adds vinegar instead of the white wine usually used in Spain.

Chorizo can be eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente. It is also sometimes sliced and used as a pizza topping in a similar manner to salami and pepperoni. It also can be used as a partial replacement for ground (minced) beef or pork.

For this pork and chorizo stew recipe, we used Chorizo de Bilbao.  This is a type of sausage with lots of paprika and is either canned or vacuum packed with lard.  Popular belief is that this type of chorizo originated from Bilbao, Spain but it seems that this is a purely Filipino term as there is no such variant in Spain.

Ingredients:

• 1/2 kilo pork (cut into cubes)
• 4 cloves garlic (crushed)
• 2 pcs onions (sliced)
• 2 pcs red and green peppers (cut into strips)
• 1 cup Chorizo de Bilbao (sliced)
• 1 pack (250g) tomato sauce
• 2 tbsp white wine
• 1 cup pork stock/broth
• 1/2 cup black olives
• 1 cup potatoes (cut into cubes)
• laurel leaf
• salt and pepper (to taste)

Instructions:

1. Saute garlic and onions.  Add pork until brown.
2. Add chorizo de bilbao, red & green bell pepper, tomato sauce, pork broth and white wine.  Let boil.
3. Add salt and pepper to taste.  Add the potatoes, laurel leaf and black olives.  Let simmer until the potatoes are cooked.
4. Serve hot.

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Pork and Chorizo Stew

Here is a pork and chorizo stew recipe that is very easy to cook. This pork stew recipe is very good for a Sunday lunch.

Ingredients

• 1/2 kilo pork cut into cubes
• 4 cloves garlic crushed
• 2 pcs onions sliced
• 2 pcs red and green bell peppers cut into strips
• 1 cup Chorizo de Bilbao sliced
• 1 pack tomato sauce 250 grams
• 1 cup pork stock/broth
• 2 tbsp white wine
• 1/2 cup black olives
• 1 cup potatoes cut into cubes
• laurel leaf
• salt and pepper to taste

Instructions

• Saute garlic and onions. Add pork until brown.
• Add chorizo de bilbao, red & green bell pepper, tomato sauce, pork broth and white wine. Let boil.
• Add salt and pepper to taste. Add the potatoes, laurel leaf and black olives. Let simmer until the potatoes are cooked.
• Serve hot.

Other recipes may be found HERE.

This recipe alsp appears in So Yummy! So Easy!