- 500g pork, cut into large cubes
- 1 chorizo sausage, peeled and sliced
- 1 large onion, diced
- 2 or 3 potatoes, peeled and chopped into small chunks
- 2 cloves garlic, roughly chopped
- 1 tin chopped tomatoes
- 1½ tablespoon tomato puree
- 250g butter beans, precooked
- 1½ tablespoons smoked paprika
- 1 teaspoon oregano
- 60ml chicken stock
- 1 wine glass red wine
- 60ml dry sherry
- 3 tablespoons of self-raising flour
- 50g salted butter
- olive oil
- salt and pepper
- small pinch of chilli flakes.
Begin by coating the pork cubes in flour whilst heating your casserole dish over a medium to high heat and adding olive oil. Once the oil is up to temperature, add the pork and brown all over
Remove the pork with a slotted spoon and set aside. Melt a knob of butter into the oil before adding the onions, then cook until translucent. Add the garlic and cook gently for a few minutes.
Add the chorizo, potatoes and paprika. Stir well for a few minutes then add the sherry, chicken stock & wine, then simmer for a minute or two.
Return the pork to the pot and add the tomatoes and chilli flakes, stirring and simmering gently on the hob for about five minutes.
Add the butter beans and season, trying not to stir the mixture, as this will break-down the beans.
Transfer the casserole to a warm oven (170 degrees) and cook for an hour or so, until the pork is tender. Check after about forty minutes and remove the lid if necessary to thicken the sauce.
Serve with fresh crusty bread and a glass or two of half-decent red wine.