Pork and Chorizo Stew
"This uses Spanish Chorizo -- do not sub the Mexican type as it is not the same thing. Recipe source: Christopher Kimball's Milk Street (September/October 2018)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (745.4 g)
- Calories 546.1
- Total Fat - 32.1 g
- Saturated Fat - 9.3 g
- Cholesterol - 101.8 mg
- Sodium - 1289.4 mg
- Total Carbohydrate - 26.2 g
- Dietary Fiber - 5.5 g
- Sugars - 15.6 g
- Protein - 40.1 g
- Calcium - 128.6 mg
- Iron - 5.5 mg
- Vitamin C - 161.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Using a food processor, add half of the chorizo and the garlic, oregano, cumin, 1 teaspoon pepper and 3 tablespoons of the reserved tomato juice and process until sooth (2-5 minutes), scrapping down blow as needed.
Step 2
Transfer 3 tablespoons of the mixture to a bowl along with 1 teaspoons salt and 1 tablespoon of the tomato juice. Add the tenderloin and toss and then marinate at room temperature for 15 minutes.
Step 3
Meanwhile add the drained tomatoes to the remainder of the chorizo paste in the food processor and process for one minute; set aside.
Step 4
In a skillet of medium high heat 1 tablespoon of the oil and then add the pork in a single layer and cook for 3-5 minutes or until browned; remove from heat.
Step 5
Return the pork to the bowl.
Step 6
Add 2 tablespoons of oil to skillet and heat over medium heat and then add onion and cook until softened (5-10 minutes) and then pour in the sherry and cook for under 5 minutes or until liquid evaporates. Stir in the tomato-chorizo mixture and the rest of the tomato juice and bring to a simmer and then reduce to medium low and cook for 10 minutes.
Step 7
Uncover and continue to cook, stirring occasionally for 5 minutes. Return pork and accumulated juices to skillet and the rest of the chorizo and the roasted red peppers and cook, stirring occasionally for 5 minutes or until pork is heated through.
Step 8
Stir in parsley and season with salt and pepper.
Tips
No special items needed.
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