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)
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.