Ingredients for 6 people:
1kg diced pork shoulder (I couldn't buy diced pork so ended up buying pork loins which I diced myself).
4 tbsp olive oil
150ml red wine
2 onions, chopped
6 garlic cloves, finely chopped
200g chorizo, skinned and chopped
2 tsp sweet smoked paprika
2 tbsp tomato puree
400g can of 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
Season the pork. Heat 2 tablespoons of oil in a large, flameproof casserole dish and sear the pork in batches, until browned, then 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.
Add the remaining 2 tablespoons of 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 and fry for 2-3 minutes.
Stir in the paprika and cook for one minute.
Boil the vinegar and sugar in a small pan until it reduces to about 1 teaspoon.
Stir into the casserole with the olives and simmer uncovered for another 20 minutes until the pork is tender.
Season and serve with some fried potatoes (if you like).
This was way better than I was expecting and we all really enjoyed it - the chorizo in it made it much more appealing to Arabella than she thought and I adored all the flavours. It was very warming and so tasty…..I have now added Jose Pizarro's restaurants to my list of places I want to eat! This worked really well as a family lunch with fried potatoes and I think it would be dinner party worthy as well.