|1 kg kg||pork shoulder pork shoulder||
|trim off the skin, dice into 3cm chunks|
|1 - 2 tbsp tbsp||oil oil||
|1||red onions red onion||
|2||red peppers red pepper||
|deseeded and chopped|
|150 g g||chorizo chorizo||
|sliced (rings of 25g) – must be the spicy one with chilli|
|1.5 tsp tsp||smoked paprika smoked paprika||
|800 g g||chopped tomatoes chopped tomatoes||
|from a tin|
|200 ml ml||white wine white wine||
|200 ml ml||chicken stock chicken stock||
Pork and chorizo casserole
Preparation time: 0:25 min
This pork and chorizo casserole recipe comes from a member of our My Lidl community, Joy. 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.