Ingredients
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1 1/2 lbs pork shoulder, cubed, boneless
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1 large onion, peeled and finely chopped
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4 garlic cloves
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1 chili pepper, deseeded and finely chopped
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1 teaspoon paprika
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2 bay leaves
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14 ounces tomatoes, chopped (1 can)
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2 tablespoons tomato puree, heaping
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50 ounces white wine
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1 cup chicken stock
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8 ounces chorizo sausage, skin removed and thickly sliced
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2 dozen clams, small hardshell
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1 cup coriander, chopped
Instructions
- Heat 2 tablespoons olive oil in a pot and brown pork in bunches. Set aside.
- Add the onion to the pan and cook for 4 minutes, add garlic, chili, paprika.
- and bay leaves and cook for three more minutes. Then stir in tomatoes, wine and stock and bring to the boil.
- Add the pork and chopped chorizo and cook covered for 45 minutes until the pork is tender.
- Add the clams then cover and cook for 5 minutes more until clams open. Stir coriander through stew and serve immediately with rice.