Slow cooked Spanish pork and chorizo casserole
Ingredients for 6800 g Pork shoulder steaks cut into cubes 4 Heggies chorizo sausages 3 tbsps seasoned flour (salt pepper and mixed herbs) olive oil for browning the meat 2 Peppers – 1 red 1 yellow de-seeded and chopped 1 leek 1 red onion 2 cloves of garlic 1 tin plum tomatoes 1 tsp chilli flakes
Pre heat the slow cooker on high
Toss the pork in the seasoned flour and fry in the hot oil to brown on all sides and add to the slow cooker
Stir the peppers, leeks and garlic in the frying pan and cook gently for a couple of minutes add to the slow cooker
Soften the sliced onions in the microwave on high for 3 minutes and add to the slow cooker add to the slow cooker
Cut the Heggies chorizo sausages into slices and brown in the frying pan, there’s no need for oil as the sausages will let out their own.
Add to the slow cooker along with the tin of tomatoes, half a tin of water and the tsp of chilli flakes, stir the ingredients well and cook on low for 7 hours.
This meal can be eaten on it’s own or accompanied if desired with mash and vegetables. It can also be frozen
Disclosure: Heggies of Hereford sent me a hamper of meat to cook and enjoy, in this recipe I have used 4 of their delicious chorizo sausages and they added the perfect ‘kick’ to the meal