Spanish Pork And Chorizo Stew Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add the pork and chorizo and cook until browned.
• STEP 2.Add the onions, garlic, and bell peppers to the pot and cook until softened.
• STEP 3.Stir in the paprika, cumin, oregano, and bay leaves. Cook for another minute to toast the spices.
• STEP 4.Add the diced tomatoes, tomato paste, and chicken broth to the pot. Bring to a simmer and let cook for 1 hour, stirring occasionally.
• STEP 5.Add the potatoes and carrots to the pot and continue to simmer for another 30 minutes, or until the vegetables are tender.
• STEP 6.Season with salt and pepper to taste. Serve the stew hot, garnished with fresh parsley.

Cooking Tips

• For extra flavor, you can brown the pork and chorizo in batches, ensuring they get a nice sear.
• If you prefer a spicier stew, you can add a pinch of cayenne pepper or red pepper flakes.
• This stew tastes even better the next day, so feel free to make it ahead of time and reheat when ready to serve.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew on the stovetop over low heat until warmed through.
• Serve the stew with crusty bread or over a bed of rice for a complete meal.