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Pork and Chorizo Casserole

Preparation Time
25 mins
Cooking Time
180 mins
Calories Per Serving


1 kg pork shoulder trim off the skin, dice into 3cm chunks
1 - 2 tbsp oil
1 red onion large, chopped
3 celery sticks chopped
2 red peppers diced
3 garlic cloves crushed
2 red chillies deseeded and chopped
150 g chorizo sausage sliced (rings of 25g) – must be the spicy one with chilli
1.5 tsp smoked paprika
800 g chopped tomatoes from a tin
200 ml white wine
200 ml chicken stock
salt and pepper to season


With a good kick of chilli heat, the classic flavour combination of chorizo, garlic and red peppers will soon make this a midweek meal favourite. Try serving with mashed potato to soak up all the lovely juices, along with broccoli on the side.

1. Heat most of the oil in a large skillet on medium to high, adding the pork. Seal the meat, then place in a casserole dish.
2. Add the remaining oil to the skillet and cook the onion, garlic, celery and peppers, chilli and the chorizo for a few minutes until it starts to get soft, then add the paprika, tomatoes, wine and the chicken stock. Simmer for a minute or two, and season with salt and pepper.
3. Add to the pork and cook in the oven at 160°C/140°C fan/gas 3. For 2 ½ to 3 hours until the pork is tender. Stir half way through cooking and cover with a lid. Alternatively, cook on the hob for 3 hours on a low heat, with a lid. Stir every hour to prevent sticking to the bottom of the pan. Simmer a little longer if pork isn’t quite tender, as the meat will vary a little each time you make this dish. Serve with mashed potatoes and vegetables, or with rice.