Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large clay pot or Dutch oven over medium-high heat, then brown 700 grams of cubed pork shoulder in batches until golden on all sides, removing the browned pork and setting it aside.

2. 2

   Add 100 grams of sliced Spanish chorizo to the same pot and cook for 3-5 minutes until crispy and fat is rendered, then stir in 1 large finely chopped onion and 1 medium diced red bell pepper, sautéing for 8-10 minutes until softened.

3. 3

   Add 4 minced garlic cloves, 2 tablespoons of gochujang, 2 teaspoons of smoked paprika, and 0.25 grams of saffron threads to the pot, cooking for 1 minute until fragrant.

4. 4

   Pour in 120 ml of dry sherry and scrape the bottom of the pot to deglaze, then add 400 grams of canned diced tomatoes, 500 ml of chicken broth, 2 bay leaves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

5. 5

   Return the browned pork to the pot, bring the mixture to a simmer, then cover the clay pot tightly and transfer it to a preheated oven at 160°C (325°F).

6. 6

   Braise the stew in the oven for 1.5 to 2 hours, or until the pork is fork-tender, stirring occasionally.

7. 7

   Stir in 400 grams of drained and rinsed canned chickpeas into the stew during the last 20 minutes of cooking.

8. 8

   Remove the bay leaves, taste and adjust seasoning if needed, then garnish the Cazuela de Cerdo with 2 tablespoons of freshly chopped parsley before serving.