Chorizo Recipes

Pork and Chorizo Stew recipe


  • 850g pork shoulder steaks
  • 250g chorizo sausage
  • 2 tins of chopped tomatoes (800g)
  • 1 red onion
  • 4 garlic cloves
  • 1 tbsp. smoked paprika
  • Salt and pepper
  • Handful of parsley
  • 1 tbsp. flour
  • Olive oil

Method of Preparation:

  1. Trim the pork of any fat or bones and chop into large chunks.

  2. Toss the pork in the flour and season well. Dust off any excess flour and set the pork to one side.

  3. Whilst the pork is browning, peel and mince the garlic cloves. Peel the onion and chop as finely as possible. Chop the chorizo into bite-sized cubes.

  4. Once the pork is browned, set it to one side on a plate to rest.

  5. Add the onion and garlic to the pan you just cooked the pork in and gently fry them until slightly browned.

  6. Once browned, add the chorizo and cook for a few minutes.

  7. Add the tomatoes along with the paprika and mix well. Bring the mixture to a gentle boil.

  8. Once simmering, add the pork back into the pan along with 300ml of water.

  9. Stir well, bring to the boil again and then cover with a lid or foil. Turn the stew down to a simmer and cook for at least an hour on the hob, or put into the oven on a very low heat (120C) and leave it for a couple of hours.

  10. Serve hot with chopped parsley sprinkled over the top.

Author: Laura Young

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Published: February 12, 2011
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Published by Starsol