INGREDIENTS:
- 800g pork shoulder, trimmed and cut into 3-4cm chunks
- 150g Spanish chorizo (cooking variety), sliced into coins
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 red peppers, sliced
- 400g potatoes, peeled and cut into chunks
- 1 tin (400g) chopped tomatoes
- 1 tbsp tomato purée
- 2 tsp smoked paprika (pimentón dulce)
- ½ tsp ground cumin
- 1 bay leaf
- 500ml chicken stock
- Olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (to garnish)
To Serve
- Crusty bread or rustic rolls
- Optional: Green olives, aioli, or a simple dressed salad
Reasons Why People Love Our Spanish Pork Recipe
✅ Rich, smoky flavour from chorizo and paprika
✅ Traditional Spanish ingredients, slow-cooked to perfection
✅ Comfort food with a bold, authentic twist
Instructions
1. Brown the Pork
Heat a splash of olive oil in a large casserole dish or heavy-based pot. Season the pork shoulder with salt and pepper, then brown in batches over medium-high heat. Transfer to a plate once seared.
2. Cook the Chorizo
Add the sliced chorizo to the same pan. Let it cook for 2–3 minutes until it starts to release its oils and turns golden. Set aside with the pork.
3. Build the Base
Add the chopped onion, garlic and sliced red peppers to the pan. Sauté in the chorizo oil for 5–6 minutes until soft and fragrant. Stir in the smoked paprika, cumin, and tomato purée, cooking for 1 minute to release the flavours.
4. Combine and Simmer
Return the pork and chorizo to the pan. Pour in the chopped tomatoes, add the potatoes, bay leaf, and chicken stock. Stir well. Bring to a gentle boil, then cover and simmer on low for 1.5 to 2 hours, until the pork is meltingly tender and the potatoes are soft.
5. Adjust and Serve
Taste and adjust seasoning with salt and pepper. If the sauce needs thickening, remove the lid and simmer uncovered for another 10–15 minutes. Garnish with chopped parsley and serve hot with crusty bread.
Nutritional Information (Per Serving)
- Calories: 460 kcal
- Protein: 30g
- Carbohydrates: 19g
- Sugars: 5g
- Fat: 28g
- Saturated Fat: 9g
- Fibre: 3g
- Sodium: 550mg
Frequently Asked Questions
Is this dish spicy?
The stew has a gentle warmth thanks to the smoked paprika and chorizo, but it’s not fiery hot. If you’re serving kids or those who are spice-sensitive, look for a mild cooking chorizo. For those who like heat, you can add a pinch of hot smoked paprika or a deseeded chilli during cooking.
What should I serve with Spanish pork stew?
Crusty bread is a classic pairing to mop up the rich sauce. For a heartier meal, try it with steamed rice, buttered couscous, or a simple green salad dressed with olive oil and lemon. In Spain, you might also find it served with green olives, roasted vegetables, or a glass of Rioja for balance.
What makes this stew authentically Spanish?
This dish draws directly from traditional Spanish guisos (slow-cooked stews), which are a cornerstone of home cooking in Spain. The use of pork shoulder and cooking chorizo, along with smoked paprika (pimentón de la Vera), garlic, and sweet peppers, mirrors regional recipes found in areas like Castile-La Mancha and Extremadura, where hearty, rustic flavours dominate. These ingredients are not modern additions — they reflect how Spanish families have cooked for generations.
Can I add wine or sherry to this recipe?
Yes, many traditional Spanish stews include a splash of dry white wine or fino sherry, especially in southern regions like Andalusia. If you’d like to deepen the flavour, deglaze the pan with 100ml of wine after browning the pork and chorizo. Just be sure to cook it off properly to avoid a raw alcohol taste. While not strictly necessary, it adds an extra layer of authenticity and complexity.
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About the Author.
R Owton Wholesale Butchers
Traditional Family ButchersThe Owton family have been farming the land at Chalcroft Farm for over 750 years, and in business since 1976, so you can be sure we have the experience, knowledge and expertise about all things meat! We specialise in butchering locally sourced and traceable meat, working with over 40 farmers within Hampshire and Dorset to offer some of the finest meat produce in the south.
