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. 

Pork, chorizo and pea stew topped with b