Pork And Chorizo Stew Recipes

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PORK, CHORIZO AND BUTTER BEAN STEW



Pork, chorizo and butter bean stew image

A real rib-sticker, this stew. Slow down and extend the cooking time (adding liquid if necessary) if you like it really tender.

Provided by Simon Rimmer

Categories     Main course

Yield Serves 6

Number Of Ingredients 11

2 tsp vegetable oil
600g/1lb 5½oz pork shoulder, cut into serving pieces
150g/5½oz chorizo, cut into serving pieces
1 medium onion, sliced
1 bird's-eye chilli, seeds removed, flesh chopped
2 garlic cloves, finely chopped
75ml/2¾fl oz white wine
400g/14oz tinned tomatoes, chopped
200g/7oz canned butter beans, rinsed and drained
2-3 tbsp chopped fresh parsley
1 tbsp clear honey

Steps:

  • Heat the oil in a large pan over a medium heat, add the pork pieces and fry for 4-5 minutes, or until browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate.
  • Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork.
  • Add the onion and chilli to the same pan and fry for 2-3 minutes, or until softened.
  • Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the volume of liquid has reduced by a quarter.
  • Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well.
  • Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry.
  • Just before serving, sprinkle over the parsley and stir in the honey and season, to taste, with salt and freshly ground black pepper, as necessary.
  • To serve, spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic bread alongside each serving.

CHORIZO-POTATO STEW



Chorizo-Potato Stew image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, chopped
Kosher salt
3 fully cooked chorizo sausages (about 8 ounces), sliced 1/2 inch thick
3 cloves garlic, minced
3 russet potatoes, peeled and cut into 1-inch chunks
Freshly ground pepper
4 cups low-sodium chicken broth
2 bay leaves
1 teaspoon smoked Spanish paprika
1 small bunch Swiss chard, stems removed, leaves chopped (about 6 cups)
Chopped fresh parsley, for topping
Toasted crusty bread, for serving

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
  • Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.

CHORIZO, PORK BELLY & CHICKPEA CASSEROLE



Chorizo, pork belly & chickpea casserole image

A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture

Provided by Barney Desmazery

Categories     Main course

Time 2h50m

Number Of Ingredients 16

1 tbsp olive oil
700g skinless, boneless pork belly, cut into large bite-sized chunks
100g cooking chorizo, sliced into thin rounds
1 large onion, chopped
1 large carrot, finely chopped
1 tsp fennel seed
small pinch dried chilli flakes
2 garlic cloves
4 bay leaves, fresh are best
sprig of thyme
large pinch golden caster sugar
1 tbsp tomato purée
50ml sherry vinegar or good quality red wine vinegar
400g tin chopped tomato
400g tin chickpea, drained and rinsed
fresh chopped parsley

Steps:

  • 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
  • Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

Nutrition Facts : Calories 680 calories, Fat 45.2 grams fat, SaturatedFat 15.7 grams saturated fat, Carbohydrate 22.6 grams carbohydrates, Sugar 9.4 grams sugar, Fiber 4.4 grams fiber, Protein 43.5 grams protein, Sodium 1.3 milligram of sodium

PORK AND BLACK BEAN STEW



Pork and Black Bean Stew image

My Brazilian friend makes this for me occasionally and it is fabulous!

Provided by MICHELLE0011

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 teaspoon minced garlic
1 large onion, chopped
1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
1 (19 ounce) can black beans, drained and rinsed
¼ cup water
1 ½ cups chicken stock
3 chorizo sausages, cut into 1/2 inch thick pieces
2 bay leaves
salt and pepper to taste

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
  • Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g

CROCK POT CHORIZO STEW



Crock Pot Chorizo Stew image

I recently made some fresh chorizo sausage (I posted it here at RecipeZaar, too - it's a great recipe!), and this stew is the result of cooking up part of that batch. Very rich and tasty!

Provided by Julesong

Categories     Stew

Time 4h5m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 cups hot water
3 teaspoons beef bouillon
2 cups chopped cabbage
1 (15 ounce) can yellow hominy, drained
1 (7 ounce) can minced mild green chilies, with liquid
1 cup minced yellow onion
2 stalks celery, chopped
2 teaspoons minced roasted garlic
1/2 cup chopped roasted red peppers or 1/2 cup yellow bell pepper
1/8 teaspoon fresh ground black pepper, to taste (or black or pink or green mixture)
2 teaspoons extra virgin olive oil
1 lb fresh chorizo sausage, removed from the skin
salt and pepper, to taste
chopped fresh cilantro, for garnish
sour cream, for garnish
shredded cheese, for garnish (cheddar, monterey jack, pepper jack, etc)

Steps:

  • In the crock pot on high temperature, dissolve the bouillon in the hot water.
  • Add the cabbage, hominy, chiles, onion, celery, garlic, bell pepper, and freshly ground black pepper.
  • Over a high temperature in a skillet, saute the unskinned chorizo sausage in olive oil until browned, about 7 to 10 minutes.
  • Add cooked chorizo to the crock pot.
  • Simmer on high for 3 to 4 hours, or until it has reached the texture you prefer.
  • Add salt and pepper to taste, add your favorite garnishes, and enjoy.
  • Serve along with nice crusty bread or- even better- cornbread!
  • Note: if your chorizo didn't add enough spices/flavor for you, feel free to add ancho chile powder, cayenne, jalapeno, whatever floats your boat. :).

Nutrition Facts : Calories 657.9, Fat 46.9, SaturatedFat 16.8, Cholesterol 100, Sodium 2493, Carbohydrate 27.5, Fiber 5.5, Sugar 4.8, Protein 30.7

PORK, CHORIZO AND BUTTER BEAN STEW



Pork, Chorizo and Butter Bean Stew image

Make and share this Pork, Chorizo and Butter Bean Stew recipe from Food.com.

Provided by Chef babsmbrown

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 12

2 teaspoons vegetable oil
600 g pork shoulder, diced
150 g chorizo sausage, diced
1 medium onion
1 hot chili pepper, like birds eye
2 garlic cloves, chopped
75 ml white wine
300 g fresh tomatoes, chopped
200 g butter beans (can, rinsed and drained)
2 teaspoons fresh honey
3 teaspoons chopped fresh parsley
1 pinch salt and black pepper

Steps:

  • Heat the oil in large pan, add pork, fry for 4-5 minutes, brown on outside, but not fully cooked. remove from pan.
  • Add chorizo into pan, fry for 2 minutes, remove.
  • Still using same pan, add onions and chili, cook for 2 minutes.
  • Add garlic and wine, bring mixture to boil,then simmer until wine has reduced by a quarter.
  • Add tomatoes, butter beans, return pork and chorizo,stir well.
  • Cover with lid and simmer for 45 minutes.You may need to add water, depending on how thick you want the sauce to be.
  • Add in honey and parsley,salt and pepper to taste.
  • Serve--delicious with garlic bread.

Nutrition Facts : Calories 425.3, Fat 29.3, SaturatedFat 10.1, Cholesterol 93, Sodium 462.6, Carbohydrate 12, Fiber 2.2, Sugar 4.5, Protein 25.4

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