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Ingredients
- diced pork leg or shoulder 500g
- olive oil
- red onion 1, cut into thin wedges
- garlic 2 cloves, crushed
- chorizo 100g, cut into chunks
- smoked paprika 1 tsp
- chopped tomatoes 1 × 400g tin
- chicken stock 300ml
- chickpeas 1 × 400g tin
- green olives 100g, drained and rinsed
- lemon 1, zested and juiced
- parsley a small bunch, chopped
- crusty bread to serve
Method
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Step 1
Heat the oven to 150c/fan 130c/gas 2. Season then brown the pork all over in a little oil. Scoop out then cook the onions and garlic in the same pan till softened. Add the chorizo and paprika and cook for 2 minutes then add the tomatoes, stock and pork. Put on a lid and cook in the oven for an hour. Add the chickpeas and olives and cook for another hour. Stir in the lemon and parsley and serve with crusty bread.
Nutritional Information
- Kcals 503
- Carbs 16.3g
- Protein 36g
- Fat 33g
- Salt 3.57g
- Fibre 4.8g
