Spanish Braised Pork with Butterbeans, Chorizo & Green Olives

Serves 4 

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

Salt, pepper

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.

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