This rich and gutsy pork and chorizo stew is packed full of flavour. Make it in a pressure cooker/Instant pot and its super quick to cook too
This Pork and Chorizo stew was one of the first recipes I posted here on Recipes Made Easy. Since then I have made it dozens of times over. As I was updating the recipe I pondered with the idea of changing the name to Casserole instead of stew, as not only have I served it as a hearty family meal in the winter, it has been good enough to serve at dinner parties. But in the end, I really felt that stew is the right name for it. After all this is not a pretentious dish, it is all about well flavoured home cooking and should be celebrated as such; so stew it is
Being an early post of mine the only images were a couple taken on my smartphone. They really were not doing the dish any justice and I was disappointed that it was not getting seen, because it really is a fabulous recipe. To try redress this, last time I made it for dinner I took some new photographs so that I can update and republish it.
Back when I first published the recipe, I had recently rediscovered the pressure cooker. I had had one back in the 80’s but I don’t remember using it much. Now I actually have two – one that goes on the hob and an electric instant pot and I use them both a lot.
They really are a godsend when time is short. I take advantage of cheaper cuts of meat that would normally take hours of slow cooking to become tender even when I don’t have much time.
Although it is true that sometimes the flavour doesn’t have time to develop in quite the same way as it does with a long slow cook, that’s not an issue with this dish as it is so flavour packed anyway.
Do you have to have a pressure cooker to make this Pork and Chorizo Stew?
No, If you don’t have a pressure cooker (yet) you can still make it. It will just take longer to prepare and cook but it is worth the wait. Follow the recipe below using a large heavy-based saucepan and add an extra 150ml of stock. Cook covered over a very low heat for 1–1½ hours or until the pork is very tender, adding a little extra stock if required.
It’s the chorizo that adds the flavour
I have to confess that for a long time I was not a huge fan of chorizo finding the flavour a little too strong. But then I tried a Hairy Bikers low-calorie recipe where just a little bit of chorizo added lots of flavour to what would have been a rather tasteless diet recipe. From then on I was hooked. There are lots of different chorizos out there, from mildly spicy to hot and peppery, so experiment until you find the one which you like best.
I usually serve this with a mash made from canned haricot beans, mixed with some garlic and fresh thyme, but regular mash is good too. As is rice or crusty bread. A fresh green vegetable of some kind not only complements the food but also adds some colour.
The dish freezes well for up to 3 months.
How to Make Pork and Chorizo Stew Step by Step
Pork and chorizo stew
- 3-4 tbsp rapeseed oil
- 2 onions sliced
- 4 cloves of garlic sliced
- 1 kg pork shoulder cut into chunks
- 225 g chorizo sliced
- 2 tsp smoked paprika
- 150 ml red wine
- 2 tbsp tomato purée
- 400 g can chopped tomatoes
- 150 ml vegetable stock
- few sprigs fresh thyme leaves removed or ½ tsp dried thyme
- 2 bay leaves
- salt and freshly ground black pepper
- Heat 1 tbsp oil in the pressure cooker and add the onions, cook over a medium heat, stirring frequently until the onions have softened and are beginning to colour. Add the garlic and continue to cook for 1 minute, then remove the onions and garlic from the cooker and set aside.
- Heat 1tbsp oil in the cooker and brown the pork in batches over a high heat adding more oil as required. Once the pork is browned, remove from the cooker and add it to the onions.
- Once all the pork has been browned add the chorizo to the pan and cook until beginning to colour, then stir in the paprika and cook for 1 minute, stirring constantly.
- Add the red wine to the cooker, stirring well to scrape out all the caramelised juices from the bottom of the cooker. Bring to the boil and allow to bubble for a minute or two.
- Return the meat and onions to the pressure cooker, add the tomato purée, chopped tomatoes and stock, thyme and bay leaves.
- Close the pressure cooker and bring up to high pressure. Lower the heat to maintain the pressure and cook for 20 minutes. Remove from the heat and allow the pressure to drop slowly before opening. Season to taste. Serve garnished with extra thyme if desired.