Recipe: Pork, Chorizo and Potato Stew





When Saturday comes you want to relax with a nice glass of wine..... However with the current weather, hardly what Spring should represent, we've searched for a winter warming recipe that is as warming as simple and quick. Charlotte has matched a pork, chorizo and potato stew with Flagstone Noon Gun Chenin Blanc-Sauvignon Blanc-Viognier 2010 a South African wine packed full of tropical flavours.  
  
Ingredients (serves 4)

600g pork tenderloin
250g chorizo (chopped - add more if you want)
400g (1 tin) of chopped tomatoes
250 ml red wine
750g baby potatoes
2 Romano peppers (de-seeded and cubed)
1 large red onion (diced)
150 ml of chicken stock
2 tablespoons of extra virgin olive oil
2 large knobs of butter
4 garlic cloves (diced)
4 teaspoons paprika
1/4 tablespoon of chilli powder
100 ml of creme fraiche
Salt and pepper

Cooking:

1. Trim all the excess fat from the pork and cut into cubes, season well, then fry in the olive oil and one of the knobs of butter until brown on all sides.  Remove from the pan and drain off any excess oil.
2. In the same pan that you used to cook the pork add the other knob of butter and loosen any pork that got stuck to the bottom of the pan. Then fry the chopped chorizo and diced onion with the paprika and chilli powder.
3. After two or three minutes, once the onions have become transparent, add the peppers and diced garlic and cook for a further 2 minutes.
4. Transfer the pork back into the pan and add the stock, chopped tomatoes, wine and potatoes, then leave to simmer for 30 minutes on a low to medium heat with the lid partially covering the dish. Stir half way through cooking and don't be afraid to add a little water should the dish look like it needs it.
5. After half an hour, check the potatoes are cooked by using a fork to try and pierce them. If they are done add the creme fraiche and season to taste.
6. Serve with a slice of rustic bread.

Bon Appétit
 

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