Portuguese Pork & Rice Stew


Ingredients
Olive oil (to taste), for frying1 and 1/2 lbs of pork shoulder, cut into small pieces2 chouriço sausages, sliced1 onion, finely chopped1 red pepper, deseeded and chopped2 cloves of garlic, crushed2 teaspoons of sweet paprika1/2 cup of red wine2 bay leaves1 lb of chopped tomatoes4 cups of chicken stock1 cup of risotto rice
Preparation
  1. Heat a large pan over a high heat, add a little olive oil (to taste) and brown the pork pieces in 2 to 3 batches, remove it from the pan and set aside.
  2. Add the chouriço to the pan, tossing, let it brown for 2 to 3 minutes, remove it from the pan and set aside.
  3. Next, add the onion and red pepper to the pan, turn down heat and cook for about 5 minutes or until soft, add more olive oil if necessary.
  4. Add the garlic and paprika and cook for another minute.
  5. Add the red wine and let it simmer for 3 to 5 minutes, stirring so nothing sticks to the bottom of the pan, then add the bay leaves, tomatoes and chicken stock.
  6. At this point add the pork and chouriço to the pan and let it simmer for about 30 minutes.
  7. Add the rice and simmer for another 20 to 30 minutes, until rice is cooked.
  8. Turn off the heat, season with salt and pepper and let it stand for about 10 minutes.
  9. Serve with a squeeze of lemon juice and some crusty bread and salad greens.
Recipe Credit: bite.co.nz
Photo Credit: Tam West
Preparation time 15 min
Cooking Time1 h 20 min
Ready In1 h 35 min
Level of DifficultyEasy
Servings4
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