Spanish Pork and Chorizo Stew with Olives
This easy stew is inspired by the cocido of Spain, a rustic stew made from whatever is fresh and local. For a vegetarian version, substitute cooked chickpeas for the meats, and add some extra cayenne for heat.
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 8 ounces pork loin, cubed
- 8 ounces pre-cooked chorizo, sliceds
- 1 cup chicken stock
- 1/2 cup dry sherry
- 1 pound new potatoes, halved
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 2 tablespoons fresh thyme, coarsely chopped
- 1/2 cup mixed pitted olives
- Put a 4-quart pot over medium-high heat and add the olive oil. Add the onion and sauté until softened and clear, about five minutes. Add the pork loin pieces and sear quickly just to brown. Add the chorizo, stock and sherry and bring to a boil. Reduce heat to a simmer and cover for about 20 minutes, until the pork is tender. Add the potatoes, paprika, salt, thyme and olives and bring to a simmer. Cover again and cook until the potatoes are tender and the juices are soupy. If the pan gets too dry, add more stock or water.
- Serve warm, or store, tightly covered, for up to four days in the refrigerator.
398 calories, 24 g. fat, 57 mg. cholesterol, 837 mg. sodium, 22 g. carbohydrate, 3 g. fiber, 20 g. protein