I’m in such a casserole phase at the moment. The day I made this we had horrible snow forecast forever. My phone weather forecast was basically 100% snow for 24 hours. We’d just been to see Santa, which Bobsy absolutely hated, and we were huddled up at home with the heating on full blast keeping warm. A gorgeous, warming Pork and Chorizo Casserole sounded perfect.
I’ve never had a slow cooker. I don’t really get them. But, I do like cooking slowly. The pork in this Pork and Chorizo Casserole was so beautifully soft, and melt in your mouth gorgeous. The veg seemed to burst as soon as you bit into it and the sauce was packed full of flavour. What could be better? Then, of course, the other wonderful thing about a casserole, you get to shove It in the oven and leave it. We watched The Santa Clause while it was bubbling away.
- 600g Diced Pork
- 12 Shallots – Peeled
- 225g Chorizo – Sliced
- 225g Cannellini bean – Drained
- Cooking oil
- Pinch Salt and Pepper
- 1tsp Smoked paprika
- 1tsp Mixed herbs
- 400g Chopped tomatoes
- 2 Medium carrots – sliced
- 2 Courgettes sliced
- 100ml Red wine
I hate peeling shallots. Onions don’t usually bother me, but I go near a shallot, and I feel like my eyes are falling out. I soak them in water first, so the skin really just falls off. There’s no effort there. But I still have to stop for a Baileys halfway through before I rip my eyes out! As a side note, it’s not actually baileys. It’s Aldi Baileys. £3.75!!!
Sorry, that wasn’t part of it really, but it’s such a traumatic experience for me I had to mention it! So, peel your hellish shallots and chop your other veg. Get it all prepared before you start and it’s the easiest meal in the world.
Preheat the oven to 150degrees. Find a large, lidded ovenproof dish. Like my big cast iron pot from Sainsbury’s. Big supermarket love happening here today!
Place your pot on the hob and gently heat a good splash of cooking oil. Fry the chorizo for 3 minutes until it’s released some lovely juices.
Add the pork and fry until browned and nicely covered in the chorizo juices.
Pour in the red wine and simmer for 3minutes before adding the shallots, carrots, courgettes, beans, salt and pepper, paprika and herbs.
Mix well and pour in the chopped tomatoes. Add a little water if needed, to cover everything. Give it all a good stir.
Bring to the boil. I love this bit; the colours are great. The juices are so very red, but you can see the courgettes bobbing around. Beautiful! Reduce to a simmer, cover and move into the oven.
Cook for at least 1 hour. Checking and stirring occasionally and adding more water if it starts to seem too dry. I left my Pork and Chorizo Casserole for probably 2.5 hours and never needed more liquid.
We served out Pork and Chorizo Casserole with buttery mashed potatoes, but crunchy bread would be great too.
Pork and Chorizo Casserole
- • 600g Diced pork
- • 12 Shallots – Peeled
- • 225g Chorizo – Sliced
- • 225g Cannellini bean - Drained
- • Cooking oil
- • Salt and Pepper
- • 1tsp Smoked paprika
- • 1tsp Mixed herbs
- • 400g Chopped tomatoes
- • 2 Medium carrots – sliced
- • 2 Courgettes sliced
- • 100ml Red wine
- Preheat the oven to 150degrees
- Heat a good splash of oil in a large, lidded, oven proof dish
- Fry the chorizo for a few minutes until it's released oils
- Add the pork and fry until brown
- Pour in the wine and simmer for 3 minutes
- Add the other ingredients, and a pinch of salt and pepper, mix well and add a little water to cover if needed
- Bring to the boil, reduce to a simmer and cover
- Take off the hob and cook in the oven for at least one hour