Pork & Chourico Stew
Over a year ago
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Ingredients
- 500g Diced Pork
- 1 Chourico
- 1 Large diced onion
- 2 Large Carrots
- 1 Tin Tomatoes
- 1 Tin of Kidney Beans
- 2 cloves Garlic
- 1 Bay leaf
- Parsley Chopped
- Salt Pepper
- Oil
- 500ml Chicken stock
Accompaniment
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Description
This dish has been adapted to my taste from a typical Portuguese recipe called Feijoada.The real recipe sometimes has offal which I don't like so I came up with my version.
Method
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1
Fry the chopped onion in a little oil until soft.
Add the tin tomatoes and cook for about 10m on a low heat.
Add garlic,bayleaf,parsley, salt and pepper and stir. Let it cook for a further minute.
Then add the pork and chourico ( thickly sliced ), stir again and let it cook for about 5 minutes.
Now add the diced carrots and tin of Kidney beans stir again.
Add Chicken stock cover the pan and let it cook on a low heat for about 2hr or until pork is nice and soft.
Check your seasoning and enjoy with a big piece of crusty bread.
TIP: If you want this dish a little spicy just add chilli powder or buy Kidney beans in chilli. This dish tastes even better the following day so very safe to keep in the fridge overnight. Try to buy the Spanish Chourico a whole one which you can find in all supermarkets. This is a large chourico or about 4 small ones.
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