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  • 900g (2lb) of shoulder of pork or pork steak (which is a leaner cut) cut into 1-inch cubes*
  • 200-300g chorizo sausage*, left whole or chopped roughly
  • 2 tbsp olive oil*
  • 1 large or 2 medium onions, chopped roughly
  • 1 tbsp plain flour (optional)
  • 1 tin chopped tomatoes*
  • A large glass of red wine (Rioja works well)
  • 2 cloves of garlic, crushed
  • Handful of freshly chopped basil
  • 1 yellow, red or green pepper, sliced
  • 12 black olives, left whole for a more rustic look or chopped
  • Salt and pepper to taste
  • Juice of half a lime
  • Add some fresh chilli or Tabasco
  • To make it go a little further, use a can of borlotti or cannellini beans. This also adds taste, texture and body.



  • Although this recipe can be done on the hob, it's best in the oven as the meat will become softer and more flavoursome. You'll end up with a great looking dish, full of vibrant colour and flavour.
  • Brown off the pork using the olive oil in the casserole dish or frying pan then transfer to dish. Add the pork a few bits at a time to maintain the heat. Add the onion and garlic and salt and pepper to taste. Whilst that is browning preheat oven to 180-200°C, deglaze the pan with a little water and tip the pork and the juices into casserole dish.
  • Add ½ pint of chicken stock with the chopped tomatoes and pepper, give it a stir and allow to bubble. Add your wine and flour to thicken the sauce (optional) or add near the end if it’s a bit watery for your liking.
  • Add the chorizo and the chilli and Tabasco if desired and allow to simmer for about 5 mins.
  • Turn oven down to 150°C. Transfer casserole dish into oven and cook for another 1.5-2 hours.
  • Allow to settle and serve with crusty bread, saffron rice or just on its own in a bowl for a hearty, warming dish that looks and tastes great.

*All available from J Seal Butchers.