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Spanish pork & chorizo stew


  • 4 100% NZ pork medallion steaks, cut in four
  • 4 chorizo sausages, cut in 4
  • 1 tablespoon canola oil
  • 4 small onions, peeled and halved
  • 8 pitted green and black olives
  • 1 each red and yellow capsicum, char grilled and diced
  • 12 small potatoes, scraped
  • 1 x 400ml can diced tomatoes in juice
  • 2 sprigs of thyme
  • salt and pepper to taste
  • For more extraordinary recipes, visit The Extraordinary Kitchen

Spanish pork & chorizo stew

  • Serving size: Serves 4
  • Cooking time: More than 1 hour

Slow Cooker

Heat the oil in a heavy fry pan and quickly brown the pork and onions.

Transfer the pork, onions and all remaining ingredients to a slow cooker and cook on low heat for 7 hours.


Heat the oil in a heavy fry pan and quickly brown the pork and onions.

Transfer the pork, onions and all remaining ingredients to a lidded saucepan.

Add one cup water or stock and bring to the boil.

Reduce heat and simmer gently until meat is tender - approx. 1.5 hours.

Oven Casserole

Instead of the lidded saucepan, use a lidded casserole dish in an oven preheated to 165°C.

Serve in bowls.

For more extraordinary recipes with 100% NZ pork, bacon and ham, visit

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