Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Smoky one-pot pork with peppers — Spain.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 600 g pork shoulder, cubed
- 150 g chorizo, sliced
- 2 peppers
- 1 onion, sliced
- 3 garlic cloves
- 1 tsp smoked paprika
- 1 x 400g tin chopped tomatoes
- 300 ml stock
- 1 tbsp oil
- Parsley, to serve
Method
- Heat the oil in a casserole and brown the pork in batches over a high heat. Remove.
- Fry the chorizo for 2 minutes, until its smoky red oil releases.
- Add the onion and peppers and cook in that oil for 5 minutes, then the garlic and paprika for 1 minute.
- Add the tomatoes and stock, return the pork, and simmer partly covered for 40 minutes, until the pork is tender.
- Taste before seasoning — the chorizo salts the stew. Scatter with parsley and serve with cauliflower rice or a green salad.
Swaps and tips
The chorizo seasons the whole stew, so you need little extra. Serve with cauliflower rice or a green salad.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 13 g | 4 g | 34 g | 492 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
