Spanish Pork Stew with Potatoes and Chorizo

– How to Cheat

Serves 4

Ingredients

1 lb (450 g) piece trimmed shoulder of pork
1 lb (450 g) small salad potatoes
4 oz (110 g) Spanish chorizo sausage
1 x 350 g jar roasted peppers in oil, drained but left whole
1 fat clove garlic, peeled and thinly sliced
1 large red onion, peeled and cut into thick slices
6 sprigs of fresh thyme
1 tablespoon olive oil
¼ teaspoon saffron strands
2 tablespoons white wine vinegar
5 fl oz (150 ml) dry white wine
1 x 300 g jar or ½ x 560 g jar Heinz Tomato Frito
1 oz (25 g) pitted green or black olives, drained and thickly sliced
salt and freshly milled black pepper

 

Pre-heat the oven to gas mark 1, 275°F (140°C). (For important information about gas mark 1, click here.)

What you need to do here is chop the pork into 1 inch (2.5 cm) chunks and pop it straight into the casserole. Then peel the skin off the chorizo and slice it into similar-sized chunks before you toss it in to join the pork. Next, add the drained peppers, the garlic and the onion. After that, add the thyme, a very good seasoning of salt and freshly milled black pepper and the olive oil. Now toss all the ingredients together.

Next, using a pestle and mortar, crush the saffron to a powder and add the wine vinegar. Add this to the casserole, followed by the white wine, Tomato Frito, olives and the potatoes. Give everything another stir, put a lid on the casserole and bring up to simmering point on top of the stove, then transfer the casserole to the oven for 1½ hours.

How to Cheat Hero ingredients:

• Roasted peppers in oil
  Heinz Tomato Frito

This recipe first appeared in You magazine.

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