Pork, Chestnut and Chorizo Stew
TM5 TM6

Pork, Chestnut and Chorizo Stew

4.2 (26 ratings)

Ingredients

Marinade

  • 1000 g pork shoulder, boneless, cut in pieces (5 cm)
  • 150 g onions, sliced
  • 300 g dry red wine, full-bodied
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 celery stalk, sliced (2 cm)
  • 8 cloves
  • 6 garlic cloves, lightly crushed
  • 12 black peppercorns
  • 1 Tbsp juniper berries, lightly crushed

Stew

  • 5 Tbsp olive oil
  • 200 g chorizo, sliced (5 mm)
  • 1 Tbsp tomato purée
  • 2 tsp plain flour
  • 20 g dried porcini mushrooms
  • 100 g red vermouth
  • 350 g water, boiling
  • 1 beef stock cube (for 0.5 l), crumbled
    or 1 heaped tsp beef stock paste, homemade
  • 1 tsp fine sea salt, plus 1 pinch
  • ½ tsp ground black pepper, plus 1 pinch
  • 70 g cooked, peeled chestnuts, halved
  • 1 Tbsp unsalted butter
  • 200 g chestnut mushrooms, thinly sliced

Nutrition
per 1 portion
Calories
1633 kJ / 391 kcal
Protein
33.9 g
Carbohydrates
9.9 g
Fat
23.1 g

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