City Palate

The Wine and Beer Issue - May June 2017

Spanish Pork Stew with Potatoes and Chorizo
Sep/Oct 2008
I guess we’re cheating by cooking it while we sleep. Adapted from Delia’s How to Cheat at Cooking by Delia Smith

2 T. olive oil
3 lbs boneless pork butt, trimmed of its fat cap and cut into large chunks
6 - 8 oz chorizo sausage, cut into 1-inch chunks
1 lb small potatoes
2 - 3 fat garlic cloves, sliced thin
1 large red onion, thickly sliced
1 c. fire-roasted red peppers, drained and cut into large pieces (Scarpone's is good)
6 sprigs fresh thyme
½ t. saffron threads
3 T. white wine vinegar
1 c. each dry white wine, puréed tomatoes and chicken stock
Handful of mixed green and black olives

Preheat oven to 200°F. Heat oil in a large enameled cast-iron pot, like a Le Creuset dutch oven, and sear the pork butt on all sides to brown it nicely. Remove and reserve. Toss the chorizo and potatoes into the pot and brown them a bit in the hot oil. Remove and reserve. Toss in the garlic and onions and brown a bit in the hot oil. Turn the heat down, add the peppers, thyme, saffron, wine vinegar, wine, tomatoes and stock, and stir well. Put the pork, chorizo and potatoes back in the pot, add the olives and push it all down into the juices. Place lid on and into the oven at bedtime, off to bed.

Next morning, check the braise. It will be gorgeous. Put meat and vegetables into a bowl, cover and place in fridge. Pour juices into a bowl, cover and refrigerate. About 30 minutes before dinner, scoop fat off the top of the juices, heat along with vegetables and meat and serve in wide bowls with noodles, rice or couscous, topped with green beans. Serves 6.

Meat