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Ingredients

  • 500g diced pork leg or shoulder
  • olive oil
  • 1 red onion, cut into thin wedges
  • 2 cloves garlic, crushed
  • 100g chorizo, cut into chunks
  • 1 tsp smoked paprika
  • 1 × 400g tin chopped tomatoes
  • 300ml chicken stock
  • 1 × 400g tin chickpeas
  • 100g green olives, drained and rinsed
  • 1 lemon, zested and juiced
  • a small bunch parsley, chopped
  • to serve crusty bread

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.

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