1Peel 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.
2Salt 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.
3Add 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.