Peperonata-Style Pork and Chorizo Casserole

cook 30 mins
  • 2 tablespoons olive oil
  • 450 g (14½ oz) pork fillet, cubed
  • 125 g (4 oz) chorizo sausage, diced
  • 1 red pepper, deseeded and sliced
  • 1 onion, halved and sliced
  • 2 garlic cloves, chopped
  • 150 g (5 oz) mushrooms, sliced
  • 1 tablespoon sweet smoked paprika
  • 450 g (14½ oz) potatoes, cubed
  • 400 g (13 oz) can chopped tomatoes
  • 175 ml (6 fl oz) hot vegetable stock
  • 2 tablespoons chopped parsley
  • salt and pepper
  • boiled long-grain rice, to serve
  • 100 ml (3½ fl oz) soured cream, to serve
  • Heat the olive oil in a large, deep-sided frying pan and brown the pork over a medium-high heat for 2–3 minutes, turning occasionally. Add the chorizo, cook for 1 minute, then transfer all the meat to a plate and set aside.
  • Cook the pepper and onion in the same pan for 3–4 minutes, until beginning to soften. Add the garlic and mushrooms and cook for a further 2–3 minutes, to soften slightly.
  • Stir in the paprika and potatoes and heat for 1 minute. Add the tomatoes and stock and simmer for about 12 minutes, until the potato is almost tender.
  • Return the meat to the pan and cook for 5–6 minutes more, until the pork is cooked but still juicy. Season to taste.
  • Scatter the goulash with chopped parsley. Serve in dishes with cooked long-grain rice and dollops of soured cream.
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