PORK AND CHORIZO STEW

Pork and Chorizo Stew image

Provided by Stephanie Rudy

Time 1h30m

Number Of Ingredients 15

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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.