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Riojan pork, chorizo and potato pot


Serves: 4-6
timePrep time: 25 mins
timeTotal time:
Riojan pork, chorizo and potato pot
Recipe photograph by Dan Jones

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

Serves: 4-6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
709Kcal
Fat
36gr
Saturates
12gr
Carbs
49gr
Sugars
11gr
Fibre
9gr
Protein
38gr
Salt
2.3gr

Monika Linton, founder of Brindisa

Monika Linton, founder of Brindisa

Monika Linton is the owner of the Spanish food company and London tapas bars chain Brindisa. She shares her 30 years of experience in her book, The True Food of Spain
See more of Monika Linton, founder of Brindisa’s recipes
Monika Linton, founder of Brindisa

Monika Linton, founder of Brindisa

Monika Linton is the owner of the Spanish food company and London tapas bars chain Brindisa. She shares her 30 years of experience in her book, The True Food of Spain
See more of Monika Linton, founder of Brindisa’s recipes

Ingredients

  • 2 tbsp olive oil
  • about 700g single pork ribs
  • 1 x 250g pack mini cooking chorizo, cut into 1cm discs
  • 2 medium onions, finely chopped
  • ½ medium leek, finely chopped
  • 4 garlic cloves, crushed with the flat of a knife
  • ½ green pepper, finely chopped
  • 2 large plum tomatoes, coarsely grated
  • 100ml white wine
  • 800g white potatoes, peeled and chopped into 2-3cm cubes
  • 2 tsp smoked paprika
  • 2 dried choricero peppers, halved, stems and seeds removed
  • 1 x 150g pack baby button chestnut mushrooms
  • a few sprigs of thyme, to garnish

Step by step

Get ahead
Make up to 2 days before and chill. Reheat gently to serve.
  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, 800ml 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.
    Tip
    Buy dried choricero peppers from brindisa.com, or use roasted red peppers from a jar, cut into strips.

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