Pork and chorizo casserole

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Ingredients

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
large, chopped
3 celery celery
chopped
2 red peppers red pepper
diced
3 garlic garlic
crushed
2 chillies chilli
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
salt salt
to season

Pork and chorizo casserole

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3:00 h
(85)

Method

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.

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