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Grid Iron Meat

Spanish-Style Pork Stew

This Spanish-style pork stew is a hearty, rustic dish bursting with the rich, smoky flavours of the Mediterranean. Tender pork, spicy chorizo, and sweet red peppers simmer together in a vibrant tomato and red wine sauce, seasoned with smoked paprika and aromatic herbs. Perfect for a cosy dinner, it’s a dish that’s both comforting and full of character, ideal served with crusty bread or a side of rice.

INGREDIENTS
  • 800g diced pork shoulder or belly
  • 200g cured chorizo, sliced
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 red peppers, diced
  • 400g tin of chopped tomatoes
  • Olives (optional)
  • Slices of Sun dried tomatoes (optional)
  • 200ml red wine
  • 500ml chicken stock
  • 2 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 2 bay leaves
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
METHOD

  • Heat the olive oil in a large heavy-bottomed pot or casserole dish over medium heat.
  • Brown the diced pork in batches to ensure a nice sear. Remove the pork and set aside.
  • Add the chorizo slices to the pot, cooking until they release their oils and start to crisp slightly. Remove and set aside with the pork.
  • In the same pot, sauté the onion until soft and golden. Add the garlic and cook for another minute.
  • Stir in the red peppers, smoked paprika, sweet paprika, and oregano, allowing the spices to bloom for a minute.
  • Return the pork and chorizo to the pot, then pour in the red wine. Let it simmer for 2–3 minutes to burn off the alcohol.
  • Add the chopped tomatoes, chicken stock, and bay leaves along with olives and Sun dried tomatoes if using. Stir to combine, then season with salt and black pepper.
  • Bring to a gentle boil, then lower the heat to a simmer. Cover the pot and cook for about 1.5 hours, stirring occasionally.
  • Uncover and cook for another 30 minutes to reduce and thicken the sauce. Check the seasoning and adjust if needed.
  • Remove the bay leaves and serve the stew hot, garnished with fresh parsley.

Here are some ideal sides and matches to serve with your Spanish-style pork stew:

Sides

  • Crusty Bread
    • A rustic baguette, ciabatta, or sourdough is perfect for mopping up the rich tomato sauce.
  • Rice
    • Steamed white rice or saffron-infused rice works wonderfully to soak up the flavours.
  • Potatoes
    • Buttered new potatoes or roasted potatoes add a hearty touch.
    • Patatas bravas with a spicy tomato sauce for a traditional Spanish feel.
  • Couscous
    • Light and fluffy couscous provides a neutral base that lets the stew shine.

Vegetables

  • Green Beans
    • Steamed or sautéed green beans tossed with olive oil and garlic.
  • Roasted Mediterranean Vegetables
    • Courgettes, aubergines, and tomatoes seasoned with olive oil and oregano.
  • Salad
    • A simple green salad with a lemon and olive oil dressing for a refreshing balance.

Matches

  • Olives and Cheese
    • Serve a small plate of marinated olives and manchego cheese as a nibble or alongside the stew.
  • Charcuterie
    • A selection of Spanish cured meats like jamón serrano or ibérico can complement the flavours of the chorizo.
  • Pickled Vegetables
    • Lightly pickled carrots or cucumbers can provide a sharp, acidic contrast to the rich stew.

Shop for Ingredients

Lishman’s Yorkshire Chorizo Saucisson – 180g

£10.50

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Rare Breed Pork Diced (500g)

Rare Breed Pork Diced – 500g

£8.64

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Preparation Time: 20 minutes
Cooking Time: 2 hours

Hot Tips

  • For a deeper flavour, let the stew rest for an hour before reheating and serving.
  • If you prefer a thicker stew, mash a few of the cooked peppers or add a slurry of cornflour and water in the final 10 minutes.
  • Add a couple of whole dried chillies for some added heat.

Pairings

  • Red Wine
    • A Spanish Rioja or Tempranillo brings out the smoky paprika and complements the pork and chorizo.
    • A Grenache (Garnacha) offers fruitiness that balances the stew's richness.
  • Beer
    • A medium-bodied amber ale or Spanish lager pairs well with the hearty nature of the dish.
    • A smoked beer (Rauchbier) enhances the smoky notes from the paprika and chorizo.
  • Sherry
    • A dry Amontillado or Oloroso sherry adds nutty, complex flavours that harmonise beautifully with the stew.
  • Non-Alcoholic Options
    • A sparkling water with a slice of orange or lemon for a refreshing contrast.
    • A lightly spiced tomato juice can echo the stew's rich tomato base.
  • Cocktails
    • Sangria made with red wine, oranges, and brandy adds a fruity Mediterranean vibe.
    • A Negroni with its bittersweet profile can cut through the richness of the dish.
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