Pork with paprika and olives
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
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.
