Prep time 20 minutes cook time 2 hours
2 tbsp olive oil
1 brown onion, diced
1 small red capsicum, diced
2 clove garlic, roughly chopped
2 tbsp tomato paste
1 tbsp smoked paprika
2kg pork shoulder, skinless, boneless, cut into 4cm pieces
1 chorizo, cut 2cm dice
3 medium red skinned potato, cut into quarters
2 x 400g tin cherry tomatoes
1 x 400g tin butterbeans, drained, rinsed
½ cup whole green olives
Handful flat leaf parsley leaves
Preheat an oven to 200C.
Place a large oven proof pot over a medium/high heat.
Add the onion, capsicum, garlic, and a good pinch of salt.
Cook, stirring for approx. 3 minutes.
Add the tomato paste, paprika, pork and chorizo with a little more salt.
Turn the heat up and continue to cook, stirring for 3 more minutes.
Add the potato and tomatoes with 1 cup of water and bring to the boil.
Cover with baking paper and a lid, transfer to the oven for 1 ½ hours.
After 20mins cooking, reduce the heat to 140C.
The meat should be tender, but not completely falling apart.
Once ready, skim a little fat form the surface and stir through the olive, butterbeans and parsley.