Best Pork And Chorizo Stew Recipes

Portuguese-Style Pork and Chorizo Stew image

Provided by Daily Inspiration S

Categories Pork

Time 1h35m

Number Of Ingredients 15

1 1/4 lb pork, cut into large cubes
olive oil
1 large (or 2 medium) onions, diced
2 clove garlic, roughly chopped
1 chorizo sausage, peeled and sliced
2-3 potatoes, peeled and chopped into chunks
1 1/2 Tbsp smoked paprika
2 oz dry sherry
2 oz chicken stock
1 glassful red wine
1 14-oz. chopped tomatoes
1/2 can(s) butter beans
1 tsp oregano
1 1/2 Tbsp tomato puree
salt and pepper to taste

Steps:

1. Begin by heating your pan over medium to high heat and add some oil. Add the pork and brown all over. Remove with a slotted spoon and set aside. Add the onions and cook until translucent. Add the garlic and cook gently for a few minutes.
2. Add the chorizo, potatoes and paprika. Stir well for a few minutes. Add the sherry, stock and wine and bubble for a minute.
3. Return the pork to the pot and add all the other ingredients. Bring to the boil and simmer, covered, until pork is tender, about 1 hour. Remove the lid towards the end to thicken the sauce. Would also be easily adapted for a slow cooker.

Portuguese-Style Pork and Chorizo Stew - Pressure image

Provided by Kathy Lipin

Categories Pork

Time 40m

Number Of Ingredients 15

1 Tbsp olive oil (up to 2 tablespoons)
1 1/4 lb pork loin chops, boneless (3/4 inch thick)
1/3 lb yellow onion, diced
2 clove garlic, crushed
8 oz portuguese chourico, sliced 1/4" thick then each slice cut into 4 pieces
2 idaho potatoes, peeled and chopped in large chunks
1 1/2 Tbsp smoked paprika
2 oz dry sherry
2 oz chicken stock
6 oz dry red wine
14 oz diced tomatoes
7 oz canned butter beans, drained
1 tsp oregano, dried
1 1/2 Tbsp tomato puree
salt and pepper, to taste

Steps:

1. Begin by heating your pan over medium to high heat (Saute function) until "Hot". Add 1 tablespoon olive oil and wait until it shimmers.
2. Add the pork in one layer (if more, do 2 batches), and brown all over. Remove with a slotted spoon and set aside.
3. (If the pot seems dry, add another tablespoon of oil and wait until it shimmers.) Add the onions and cook until transparent.
4. Add the garlic and cook gently for 30 seconds.
5. Remove onion and garlic to set on top of browned pork.
6. Add the chouriço (or chorizo), potatoes and paprika. Stir well for a few minutes.
7. Add the dry sherry, chicken stock and dry red wine and allow to bubble for a minute. Use a spatula to deglaze the bottom of burned on bits.
8. Return the pork and onions/garlic to the pot, and add the drained lima beans, dried oregano, tomato puree and the can of diced tomatoes on top. DO NOT STIR. (It is important that the tomato puree and diced tomatoes stay as far away from the bottom of the pot.)
9. Secure lid of electric pressure cooker, and select button for Pressure cooking. Adjust time to 8 minutes (for 3/4-inch thick pork loin chops) or 50 minutes (for 2" chunks of pork shoulder).
10. Allow pressure to release naturally for 12 minutes, then do a quick release, as per your manual.
11. Remove pork loin chops with tongs, and slice into large chunks. Return chunks to pot. Stir.

Pork and Chorizo Stew image

Provided by Stephanie Rudy

Time 1h30m

Number Of Ingredients 15

6 Tbsp olive oil, extra virgin
8 boneless pork chops
12-16 oz spanish chorizo sausage
2 onions, medium
6 clove garlic
2-3 c chicken broth
1/4 c white wine
6-8 gold potatoes, medium
1 can(s) white beans
8 roma tomatoes
2 bay leaves
6 sprig(s) fresh parsley, flat leaf
salt and pepper to taste
2 tsp annatto powder for color
onion powder, garlic powder, dried cilantro to taste

Steps:

1. Peel and chop the onion and garlic. Cut Chorizo into bite size pieces. Cut tomatoes into quarters. Cut potatoes into bite size pieces. Chop parsley and set parsley and tomatoes aside. Cut pork into bite size pieces.
2. Salt and pepper pork. Heat olive oil in a large heavy-bottomed frying pan or rice pot. Brown pork and set aside. In the same pan where you browned the chops, saute the onion and garlic until translucent. Add the sausage and continue to cook, browning the sausage. Add potatoes saute for 10 minutes.
3. Add wine and let cook for a few minutes. Add broth bring to a boil (Make sure there is enough liquid to keep the stew from burning, but not enough to make it too soupy). Add tomatoes, beans, parsley, bay leaf and seasonings stir. Return the pork to the pan. Adjust salt, if needed. Cover and simmer on medium low heat for 30-45 min until potatoes are tender. Serve with rice and french bread.