Spanish · Dinner
Spanish Pork and Paprika Stew
Pork shoulder braised low and slow with smoked paprika, garlic and sherry vinegar until the meat falls apart in a thick tomato-based sauce. Bell peppers and onion soften into the braise, finished with crusty bread or rice to soak up the sauce.
$4
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
467Calories
41.2gProtein
26.8gFat
14.5gCarbs
6.4gSugar
2.8gFiber
634mgSodium
130mgChol
8.9gSat Fat
1015mgPotassium
68mgCalcium
3.2mgIron
1.4mcgVitamin B12
45mgVitamin C
gluten-free
protein-rich
low-carb
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the pork shoulder chunks dry and season lightly with salt and black pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear pork 4-5 minutes per side until deeply browned, working in batches.
3
Sauté
Add onion and bell pepper to the pot over medium heat and cook 5 minutes until softened and lightly golden.
4
Braise
Stir in garlic, smoked paprika and cayenne. Cook 1 minute, then add canned tomatoes, chicken stock, sherry vinegar and bay leaf. Simmer covered 75-90 minutes over medium-low heat until pork shreds easily.
5
Plate
Remove bay leaf, taste and adjust salt. Stir in half the parsley, spoon into a bowl, scatter remaining parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2 tbsp2 tbsp olive oil
- 11 onion
- 11 bell pepper
- 4 cloves4 cloves garlic
- 3 tsp3 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2/3 cup160ml chicken stock
- 2 tbsp2 tbsp sherry vinegar
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley for finishing
