Return to listing
Spanish Pork Stew with Potatoes and Chorizo
Although there are a couple of subtle cheats here, this one does end up tasting quite authentic. This is mainly due to the inclusion of a very authentic ingredient, Heinz Tomato Frito. As we all know, Heinz have long had a special relationship with the tomato, and I can’t praise this careful blend of ripened Spanish tomatoes highly enough. All the recipe itself involves is some initial chopping, followed by an extremely quick assembly job. Then the whole lot is popped into the oven out of sight and out of mind for 1½ hours.
Serves 4
| Equipment |
|---|
| There is no list of equipment specified for this recipe. |
This recipe first appeared in You magazine.
Method
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
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Want to ask a question about this recipe? Either register free with
Yedda and submit your query below on this page, or visit our forum and ask our members...
Related recipes
No recipes relate to this.