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José Pizarro’s braised pork with tomatoes, chorizo, thyme and black olives
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1kg diced pork shoulder
4 tbsp olive oil
150ml red wine
2 onions, chopped
6 garlic cloves, finely chopped
200g chorizo sausage, skinned and chopped
2 tsp sweet smoked paprika
2 tbsp tomato purée
400g can chopped tomatoes
300ml fresh chicken stock
3 thyme sprigs, leaves picked
2 tbsp chopped oregano
4 bay leaves
3 tbsp sherry vinegar
2 tsp caster sugar
100g pitted black olives
1 Season the pork. Heat 2 tbsp oil in a large, flameproof casserole dish and sear the pork in batches, until browned; set aside in a bowl. Add the wine to the pan and, as it bubbles up, scrape down the base of the pan with a wooden spoon to release all the caramelised juices. Pour over the pork and set aside.
2 Add the remaining 2 tbsp oil to the pan with the onions, cover and fry gently for 15 minutes, stirring now and then, until they are very soft. Add the garlic and chorizo; fry for 2-3 minutes. Stir in the paprika and cook for 1 minute, then add the tomato purée, tomatoes, stock, herbs, pork and juices. Season, cover and simmer for 1 hour.
3 Boil the vinegar and sugar in a small pan; reduce to about 1 teaspoon. Stir it into the casserole with the olives. Simmer uncovered for 20-30 minutes, until the pork is tender. Season and serve, with patatasfritas (fried potatoes), if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in March 2015.