Spanish Pork Stew with Potatoes
Sometime ago I bought a half boneless Pork Loin and broke it down for various dinners. One of the things I did was to cube some of it, season it Spanish style and then vacuum seal for later use. Well today became “later use” and this is an awesome one pot dish that is sure to please everyone.
Here is how we do this one.
- 4 tbsp Canola Oil
- 2 pounds Pork Loin – cubed.
- 8 ounces Sweet Chorizo – cubed
- 6 Yukon Gold Potatoes – peeled and cubed
- 3 tbsp Butter
- 1/3 cup Flour
- 1 medium Red Onion – diced
- 2 Bay leaves
- 4 Garlic Cloves – rough chopped
- 1 28 ounce can Diced Tomatoes – drained
- 4 cups Chicken stock
- 1 cup Sliced Pimento
- 1 tbsp Salt
- 1 tbsp Pepper
- 2 tbsp Smoked Paprika
- 2 tbsp Granulated Garlic
- 2 tbsp Granulated Onion
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- chopped Parsley for garnish – optional
Putting it all together:
- In a large non reactive bowl place the pork and mix in the salt, pepper, smoked paprika, garlic and onion and mix well. Cover and refrigerate. overnight if possible, 30 mins minimum.
- Heat the oven to 350°.
- In a large dutch oven heat half the Canola Oil and brown half the pork removing to a separate bowl when done. Repeat with the other half of the pork.
- Pour 1/4 cup of the chicken stock into the dutch oven and scrape up the brown bits (Sucs). Add the onion and garlic and let cook for about 5 mins. Add the butter and when melted add the flour and mix well.
- Add in the remaining ingredients, mix well and bring to a boil.
- Turn off the heat, cover and put in the oven for 90 mins. Remove the Bay leaves.
- Ladle into bowls, garnish with Parsley and serve with crusty bread.
There you have it another “Simple but tasty recipe for the grilling season and beyond.”
Until next time……..
3 thoughts on “Spanish Pork Stew with Potatoes”
Great recipe! For a little heat you could swap out some chipotle in adobo for the pimento.
Very true. Will do that the next time when my grandson is not having any.