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Pork and Chorizo Stew

Created by ellie on September 8, 2024

6 ounces Spanish chorizo, casings removed and halved lengthwise and then sliced cross-wise (this is hard sausage and not the fresh Mexicano chorizo)
8 garlic clives, peeled
2 1/2 teaspoons oregano, dried
2 1/2 teaspoons cumin, ground
Kosher salt
Pepper
28 ounces tomatoes, drained, juice reserved (1 can)

1 1/4 pound pork tenderloin, trimmed of skin and cut into 1/2 pieces
3 tablespoons grapeseed oil or your favorite cooking oil, divided
1 onion, chopped
1/2 cup dry sherry
1 1/2 cups roasted red peppers, jarred and drained and patted dry and cut into 1/2 inch pieces
1 cup parsley, chopped

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.