Pork And Chorizo Stew Slow Cooker

Pork and chorizo stew pin image.

A rich and smoky pork and chorizo stew recipe flavoured with aromatic oregano and smoked paprika.

Quick, easy, and on the table in just 40 minutes, making it an ideal meal for busy weeknights!

Smoky pork and chorizo stew with rice. — Easy Pork and Chorizo Stew

This easy pork and chorizo stew is comfort food in a bowl and one of our family's firm favourites!

The smoked paprika and chorizo give the Spanish-style stew a wonderful smokiness, and the beans help to bulk it out so you don't need to use as much pork. Frugal AND tasty!

👩‍🍳 Love hearty stews and casseroles? Try my easy sausage casserole, made for children!

Jump to:

✔️ Why you'll love this recipe!
🛒 Ingredients
🔪 Instructions
💭 Top tips
🍴 Serving suggestions
📖 Variations
🥡 Storage
❓ FAQs
😋More easy dinners to try!
Recipe
💬 Comments

✔️ Why you'll love this recipe!

Here's why this is the best pork and chorizo stew recipe!

Quick and easy to make
Hearty and comforting
Smoky and rich thanks to the chorizo and smoked paprika
Freezer-friendly
Easily doubled to feed a crowd
Customisable with different vegetable add-ins.

🛒 Ingredients

Pork - Pork shoulder is best, cut into bite size chunks. You can also use leftover roast pork!
Olive Oil - a light, mild olive oil.
Chorizo - 200g of cured chorizo sausage which has been sliced into chunky rounds.
Onion - 1 medium brown onion, finely chopped.
Garlic - if you love garlic, double the quantity!
Smoked Paprika - gives the stew a lovely smoky depth of flavour.
Oregano - dried oregano, or use fresh if you have it to hand. You could also use thyme or rosemary instead.
Stock - chicken stock, or if you prefer, use vegetable stock.
Passata - swap for a 400g tin of chopped tomatoes for a chunkier stew.
Tomato Puree - for added flavour.
Sugar - ordinary white sugar (caster or granulated) to help balance the acidity of the tomaotes.
Worcestershire Sauce - adds a delicious savoury taste to the stew.
Beans - haricot beans, or substitute for butter beans or chickpeas.
Parsley - fresh parsley finely chopped for garnish.

🔪 Instructions

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

Step 1: Heat the oil in a shallow casserole or frying pan and brown the diced pork. Remove to a plate. If you are using leftover roast pork just skip this step!

Step 2: Add the onion, garlic, and chorizo to the pan and cook on a low heat for 3-4 minutes until the chorizo starts releasing its oils.

Browning the pork for the pork and chorizo stew.

Step 3: Stir in the smoked paprika and oregano.

Step 4: Add the passata, stock, tomato puree, sugar, Worcestershire sauce, drained haricot beans and browned pork to the pan. Season and simmer for 30 minutes on a medium heat. If you are using leftover roast pork, add it into the stew 5 minutes before the end of cooking. Garnish with freshly chopped parsley.

💭 Top tips

Chorizo can range from mild to very spicy. Make sure you use a cured chorizo suitable for your families tastes.
Don't skip browning the pork. Browning the pork seals in the flavour and ensures it is tender when cooked.

🍴 Serving suggestions

I usually serve the pork and chorizo stew with rice, mashed potato, or crusty bread.

A side of green vegetables goes well with the stew, such as roasted Tenderstem broccoli or stir-fried green beans. Or, why not try an oven-baked ratatouille!

📖 Variations

Instead of using pork shoulder, make the stew with leftover roast pork!
Make it a one-pot meal and add halved boiled potatoes to the stew 5 minutes before the end of cooking.
Up the veggies by adding peppers (add them with the onions) for pork and chorizo stew with peppers.
For a richer tasting stew add 100ml of red wine.
Make the pork and chorizo stew in your slow cooker. Brown the pork in a frying pan, then add all of the ingredients to your slow cooker basin. Cook on low for 6 hours (or high for 4 hours).
For a spicier stew, add 1 chopped red chilli.
Replace the haricot beans with butter beans or chickpeas.

Pork and chorizo stew garnished with parsley.

🥡 Storage

To Store. Any leftover stew should be stored in an air-tight container in the fridge for up to 3 days.
To Reheat. Microwave until piping hot.
To Freeze. Allow the stew to cool, then spoon it into a freezer safe container and freeze for up to 3 months. Allow the stew to fully defrost in the fridge before reheating it in the microwave until piping hot.

❓ FAQs

How do I make sure the pork is tender?

Use pork shoulder, which has a nice marbling of fat, and becomes tender when cooked.

What vegetables can I add to pork stew?

Peppers, mushrooms, courgettes, cubed butternut squash, and diced sweet potato, can all be added to pork stew.

😋More easy dinners to try!

Easy Chicken Pasanda
Hot Smoked Salmon & Prawn Risotto
Creamy Chorizo and Prawn Pasta
Slow Cooker Chilli Con Carne (No Browning)

Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!

Recipe

Easy Pork & Chorizo Stew

A rich and smokypork and chorizo stewrecipe flavoured with aromatic oregano and smoked paprika.

Course Main Course

Cuisine British

Keyword pork and chorizo stew, spanish pork and chorizo stew

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 4

Calories 548 kcal

Cook Mode Prevent your screen from going dark

1 tablespoon Olive Oil
700 g Pork Shoulder diced (or used leftover roast pork)
1 Onion peeled and chopped
2 Garlic Cloves peeled and chopped
200 g Chorizo cured Spanish sausage, chopped
1 tablespoon Smoked Paprika
1 teaspoon Oregano
1 tablespoon Tomato Puree
150 ml Chicken Stock
400 ml Passata
1 teaspoon Sugar
¼ teaspoon Worcestershire Sauce
400 g Haricot Beans drained and rinsed
2 tablespoon Parsley chopped
Salt and Pepper

Heat the oil in a shallow casserole or frying pan and brown the diced pork. Remove to a plate. Skip this step if you are using leftover roast pork.
Add the onion, garlic, and chorizo to the pan and cook on a low heat for 3-4 minutes until the chorizo starts releasing its oils.
Stir in the smoked paprika and oregano.
Add the passata, stock, tomato puree, sugar, Worcestershire sauce, drained haricot beans and browned pork to the pan. Season and simmer for 30-35 minutes on a medium heat. If you are using leftover roast pork, add it to the stew 5 minutes before the end of cooking. Garnish with freshly chopped parsley.

Top Tips:

Chorizo can range from mild to very spicy. Make sure you use a chorizo suitable for your family's tastes.
Don't skip browning the pork. Browning the pork seals in the flavour and ensures it is tender when cooked.

Variations:

Use leftover roast pork from your Sunday roast, instead of diced pork shoulder.
Make it a one-pot meal and add halved boiled potatoes to the stew 5 minutes before the end of cooking.
Up the veggies by adding peppers (add them with the onions) for pork and chorizo stew with peppers.
For a richer tasting stew add 100ml of red wine.
Make thepork and chorizo stew in your slow cooker. Brown the pork in a frying pan, then add all of the ingredients to your slow cooker basin. Cook on low for 6 hours (or high for 4 hours).
For a spicier stew, add 1 chopped red chili.
Replace the haricot beans with butter beans or chickpeas.

Storage:

To Store. Any leftover stew should be stored in an air-tight container in the fridge for up to 3 days.
To Reheat. Microwave until piping hot.
To Freeze. Allow the stew to cool, then spoon it into a freezer-safe container and freeze for up to 3 months. Allow the stew to fully defrost in the fridge before reheating it in the microwave until piping hot.

Nutrition:

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Nutrition Facts

Easy Pork & Chorizo Stew

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

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