Riojan pork, chorizo and potato pot

This typically Spanish one pot is packed with flavour and can be made-ahead - perfect for relaxed entertaining or a family midweek meal served with crusty bread.

Ingredients

Instructions

1. Heat the oil in a large, wide, deep pan or casserole. Fry the ribs until browned on all sides, in batches if needed, then lift out and keep to one side. Pour off any fat from the pan. Add the chorizo pieces to the pan and fry for a few more minutes until golden, then scoop out and put aside.
2. Put the onions and leek into the pan and cook gently for about
   5 minutes until softened and golden, then add the garlic and the green pepper and continue to cook gently for another
   5 minutes. Add the grated tomatoes, with any juice, and simmer for another
   10 minutes.
3. Pour in the wine and bubble up to burn off the alcohol. Then turn down the heat and simmer uncovered for another
   5 minutes. Add the potatoes and stir to ensure they are well coated, then return the ribs to the pan, stir briefly, and add the paprika, 800 ml water and the peppers, and bring to a simmer. Lower the heat and cook gently for about
   25 minutes. Once the potatoes are tender, add the mushrooms and chorizo and continue to cook for another
   15 minutes.
4. Serve each plate with a half of choricero pepper on top if you’re using them. The idea is to scoop out the flesh and mix it into the stew. Garnish with the thyme to serve.

Nutrition