Ingredients

• 500 gms (1.11 lbs) Pork shoulder, cut into cubes
• 200 gms (0.44 lb) Chorizo sausage, sliced
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 1 Bell pepper, diced
• 400 gms (0.89 lb) Canned diced tomatoes
• 500 mls (2.08 cups) Chicken stock
• 1 tsp Paprika
• 1 tsp Cumin
• 2 Bay leaves
• 1 tsp Salt
• 1 tsp Black pepper

Instructions

1. In a large pot, heat some olive oil over medium-high heat.
2. Add the pork shoulder cubes and cook until browned on all sides.
3. Add the sliced chorizo, chopped onion, minced garlic, and diced bell pepper. Cook until the vegetables are softened.
4. Stir in the canned diced tomatoes, chicken stock, paprika, cumin, bay leaves, salt, and black pepper.
5. Bring the stew to a boil, then reduce heat and let it simmer for about 1.5 to 2 hours, or until the pork is tender.
6. Taste and adjust seasoning if needed.
7. Serve the Spanish Pork and Chorizo Stew hot with crusty bread or over rice.

Notes

• This stew is best served with crusty bread or rice