Pork And Chorizo Stew Recipe

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Pork and Chorizo Stew

Stephanie Rudy


This dish is very flavorful and satisfying on a cool night or for a family gathering.

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8 or more


30 Min


1 Hr


Stove Top


6 Tbsp
olive oil, extra virgin
boneless pork chops
12-16 oz
spanish chorizo sausage
onions, medium
6 clove
2-3 c
chicken broth
1/4 c
white wine
gold potatoes, medium
1 can(s)
white beans
roma tomatoes
bay leaves
6 sprig(s)
fresh parsley, flat leaf
salt and pepper to taste
2 tsp
annatto powder for color
onion powder, garlic powder, dried cilantro to taste

Directions Step-By-Step

Peel and chop the onion and garlic. Cut Chorizo into bite size pieces. Cut tomatoes into quarters. Cut potatoes into bite size pieces. Chop parsley and set parsley and tomatoes aside. Cut pork into bite size pieces.
Salt and pepper pork. Heat olive oil in a large heavy-bottomed frying pan or rice pot. Brown pork and set aside.
In the same pan where you browned the chops, saute the onion and garlic until translucent. Add the sausage and continue to cook, browning the sausage. Add potatoes saute for 10 minutes.
Add wine and let cook for a few minutes. Add broth bring to a boil (Make sure there is enough liquid to keep the stew from burning, but not enough to make it too soupy). Add tomatoes, beans, parsley, bay leaf and seasonings stir. Return the pork to the pan. Adjust salt, if needed. Cover and simmer on medium low heat for 30-45 min until potatoes are tender.
Serve with rice and french bread.

About this Recipe

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: Spanish