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Pork with paprika and olives
Published: December 19, 2014 at 2:30 PM
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serves 4
Easy
Total time: 2 hrs and 45 mins
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This stew of pork with paprika and olives is a delicious, hearty meal to make over the weekend. Plus, it's a great-value meal because the pork is bulked up with chickpeas, chorizo and olives. Serve with crusty bread.
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Ingredients
Nutrition
-
500g diced pork leg or shoulder
-
olive oil
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1 red onion
cut into thin wedges
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2 cloves garlic
crushed
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100g chorizo
cut into chunks
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1 tsp smoked paprika
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1 × 400g tin chopped tomatoes
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300ml chicken stock
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1 × 400g tin chickpeas
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100g green olives
drained and rinsed
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1 lemon
zested and juiced
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a small bunch parsley
chopped
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to serve crusty bread
Nutrition: per serving
- kcal503
- fat33g
- saturates0g
- carbs16.3g
- sugars0g
- fibre4.8g
- protein36g
- salt3.57g
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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.
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