Mexican Stew with pork and chorizo

Mexican Stew with pork and chorizo
 
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This recipe was uploaded
by MK75

 
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Ingredients

Ingredients
Method
 
  • Serves 4
  • 1. 500 gr pork tenderloin
  • 2. 2 Spicy sausages (eg Chorizo)
  • 3. 1 onion (diced)
  • 4. 1 tbsp butter for frying
  • 5. Half a tablespoon chilli powder
  • 6. 2 tsp cumin
  • 7. 1 tsp salt
  • 8. 1 leek (chopped)
  • 9. 1 red chilli (finely sliced)
  • 10. 1 red pepper (diced)
  • 11. 1 yellow pepper (diced)
  • 12. Half a tablespoon soy sauce
  • 13. 1 tbsp veal stock
  • 14. 500 gr (1 tin) chopped tomatoes
  • 15. 100 ml creme fraiche
  • 16. 10 black olives (stoneless)
Remove excess fat from pork. Cut the pork into chunks and fry in butter until browned on both sides. Place meat in a saucepan and set aside.

Chop the sausages and dice the onion. Fry the two together in butter. Mix the sausages and the onions with the pork in the saucepan. Add the chilli powder, cumin and salt and stir.

Put the diced red and yellow peppers, chopped leek and the sliced chilli (seeds removed) in a wok and stir fry for a few minutes then add to the saucepan.

Add stock, soy sauce, chopped tomatoes and creme fraiche to the saucepan. Stir and simmer for 5-10 minutes.

Scatter the olives over the stew and serve with sweetcorn, tomato/onion mix and potato wedges.

Mexican Stew with pork and chorizo

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This recipe was uploaded by MK75

 
 
Quite a lot of ingredients but very easy to make and tastes gorgeous. Perfect for a family dinner.

Method


Remove excess fat from pork. Cut the pork into chunks and fry in butter until browned on both sides. Place meat in a saucepan and set aside.

Chop the sausages and dice the onion. Fry the two together in butter. Mix the sausages and the onions with the pork in the saucepan. Add the chilli powder, cumin and salt and stir.

Put the diced red and yellow peppers, chopped leek and the sliced chilli (seeds removed) in a wok and stir fry for a few minutes then add to the saucepan.

Add stock, soy sauce, chopped tomatoes and creme fraiche to the saucepan. Stir and simmer for 5-10 minutes.

Scatter the olives over the stew and serve with sweetcorn, tomato/onion mix and potato wedges.
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