Spanish pork and vegetable stew

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Spanish pork and vegetable stew is a perfect dish for the autumn weather that coming. Perfect on the cold night with a big glass of Rioja, this rustic and comforting stew is a variation on the style popular in central Spain. Using delicious products local to the area, it is packed full of flavour: smoky chorizo, sweet peppers and rich tomatoes. What is the best, it is perfect dish for evenings with guests or big families. A good, hearty dish for everyone. In this recipe is used jamón, the Spanish ham. In English it refers to certain types of dry-cured ham from Spain. There are two primary types of jamón: jamón serrano (meaning ham from the sierra or mountains) and jamón ibérico (ham from the Black Iberian pig). Any type of ham can be used instead of jamón, so do not worry about it.


600 g boneless pork shoulder (hand/collar butt)

4 all-purpose potatoes, peeled

1 red capsicum (pepper)

1 green capsicum (pepper)

2 tbsp olive oil

1 large red onion, chopped

2 garlic cloves, crushed

100 g jamón

1 chorizo, sliced

2 x 400 g tins tomatoes, chopped

10 g thyme

2 tbsp sherry vinegar

100 ml white whine

1 bay leaf

250 ml chicken stock

Spanish pork and vegetable stew


Cut the pork into 2 cm pieces. Peel the potatoes and cut into same size. Seed and chop capsicums into 2 cm squares.

Preheat oven to 180°C. Place a large fryingpan over medium heat. Heat the oil then add the pork, onions and garlic. Cook for 5 minutesuntil onion is softened and the meat is slightly browned all over. Next, add capsicums, chorizo and jamón. Continue to cook, stirring occasionally, for another 5 minutes or until the liquid is slightly reduced.

Place a large, deep ovenproof pan or casserole. Add the remaining ingredients and season with saltand pepper. Place in ovenand cook for 2 hours or until meat is very tender.