Pork with paprika and olives
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 500g diced pork leg or shoulder
- olive oil
- 1 red onioncut into thin wedges
- 2 cloves garliccrushed
- 100g chorizocut into chunks
- 1 tsp smoked paprika
- 1 × 400g tin chopped tomatoes
- 300ml chicken stock
- 1 × 400g tin chickpeas
- 100g green olivesdrained and rinsed
- 1 lemonzested and juiced
- a small bunch parsleychopped
- to serve crusty bread
Nutrition: per serving
- kcal503
- fat33g
- saturates0g
- carbs16.3g
- sugars0g
- fibre4.8g
- protein36g
- salt3.57g
Method
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.
