Spicy Pork & Chorizo Stew

A spicy one pot for a chilly day

500g boneless pork shoulder, cut into chucks

1 onion sliced

2 cloves garlic chopped 

2 chorizo sausages sliced ( cooking variety)

1tbsp oil

1 tsp dried thyme

1 tsp dried oregano

2 bay leaves

300 ml Stock, chicken or pork

400g can chopped tomatoes

400g new potatoes

2 tbsp Deelicious Chipotle Chilli Jam

In a large casserole pan, add the pork  and brown.  Add the chorizo, garlic and onion and soften for 5 minutes.  Then add, tomatoes,  spuds, stock, oregano, thyme and bay leaves and combine.  Cover with a lid and place in a low oven 140*c for 2 hours.    Check on liquid levels and make sure the meat is not drying out.  Stir in the Deelicious Chipotle Chilli Jam and cook for a further 30 minutes, with the lid off to thicken the sauce.

Discard the bay leaves, and serve in bowls, with flour tortillas, or crumbled tortilla chips and  garnished with avocado. 

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