Spanish-style pork
| Serves: | 4-6 |
Ingredients
- 400 g pork fillet, thinly sliced into strips and tossed in seasoned flour
- 70 g Spanish chorizo chunks
- 1 celery stalk, finely chopped
- salt and freshly ground black pepper
- 15 g coriander, finely chopped
- 1 tbsp Italian parsley, finely chopped
- 1 x 400 g tin Canned chickpeas, drained
- 350 ml organic chicken stock
- 1 x 400g tin Italian chopped tomatoes
- 2 tsp garlic, crushed
- 1/4 tsp cayenne pepper
- 1 tbsp ground coriander
- 2 tsp smoked paprika
- 1 carrots, finely chopped
- 1 medium onion, finely chopped
- 3 tbsp olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the olive oil in a large pot over a high heat and sauté the pork until golden brown but still uncooked inside. Once browned, remove from the pot and set aside.
- Fry the chorizo chunks over a high heat for 1 minute on each side and set aside, leaving the oil in the pan.
- Sauté the onion, carrot and celery in the chorizo oil until tender.
- Add the smoked paprika, ground coriander, cayenne pepper and garlic and sauté for a few more minutes.
- Add the chopped tomatoes and chicken stock and simmer for 15 – 20 minutes until slightly reduced.
- Add the chickpeas and the pork and cook for another few minutes or until the pork is cooked through – do not overcook as the meat will become tough.
- Stir in the parsley and coriander, season and serve.
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