This Spanish-inspired dish brings bold flavors to your table with minimal effort. I discovered this combination while exploring fusion cuisines at my local farmers market, and it quickly became a weeknight favorite.
The secret lies in pairing tender pork with spicy chorizo, creating a rich depth that’s hard to resist. A simple pan-searing technique ensures both meats develop a caramelized crust while staying juicy inside.
What emerges is a hearty meal with smoky, savory notes from the chorizo and the pork’s natural sweetness. The aromas alone will have everyone gathering around the kitchen.
Serve with crusty bread to soak up every last bit of the flavorful juices. This is comfort food with a Spanish twist.
Ingredients for Pork and Chorizo Recipe Jamie Oliver
Bold Spanish flavors start with pork, chorizo, and a handful of pantry staples.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🐖 | 1 ½ lb | Boneless, cut into chunks |
| Spanish Chorizo 🌭 | 8 oz | Firm, sliced into coins |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Smoked Paprika 🌶️ | 1 tsp | For smoky Spanish flavor |
| Dried Oregano 🍃 | 1 tsp | Mediterranean variety |
| Bay Leaves 🌿 | 2 whole | For aromatic depth |
| Canned Diced Tomatoes 🍅 | 1 can | 14.5 oz, with juices |
| Chicken Broth 🥣 | 1 ½ cups | Low-sodium preferred |
| Red Wine 🍷 | ½ cup | Dry, bold variety |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Crusty Bread 🍞 | 1 whole | For serving with juices |
The chorizo is the flavor powerhouse here. Spanish chorizo (the cured, firm kind) is what you want—not the fresh Mexican stuff. Whole Foods or a good deli counter usually carries it. For the pork, shoulder or butt stays juicy and soaks up all the smoky, spicy flavors. If your butcher has bone-in, ask them to remove it and cube the meat for you (saves time).
No Spanish chorizo? Italian hot sausage works in a pinch—just add an extra pinch of smoked paprika. Out of red wine? Substitute beef broth with a splash of vinegar. The tomatoes can be fresh if they’re in season (about 3 medium, diced). Don’t skip the bay leaves—they add that subtle background depth that makes the dish taste layered (trust me on this).
This tastes even better the next day once everything melds. Keeps 3-4 days in the fridge, or freeze for up to 3 months. Leftovers make killer tacos or a quick pasta sauce.
Why You’ll Love This Recipe
- One Pan Wonder: I love that I can brown the pork and chorizo in the same pan, then let it simmer with onions and garlic—minimal cleanup, maximum flavor.
- Smoky Richness: The Spanish chorizo infuses the pork shoulder with that deep, paprika-spiced taste that makes every bite irresistibly savory.
- Feeds a Crowd: Honestly, this is my go-to for Sunday suppers—it stretches easily for guests or leftovers that taste even better the next day.
- Budget Hero: Pork shoulder is so affordable, and a little chorizo goes a long way to make it feel like a restaurant-quality dish.
Step-by-Step Instructions for Pork and Chorizo Stew
This method builds layers of Spanish flavor with minimal effort, just like Jamie would do.
Step 1: Brown the Pork Shoulder and Chorizo
Heat the 2 tbsp olive oil in a large, heavy pot over medium-high heat until it shimmers. Add the 1.5 lb pork shoulder chunks in a single layer, making sure not to crowd the pan. You want each piece to develop a good sear.
Cook undisturbed for 4-5 minutes until the pork is deep golden brown on all sides. Remove the pork with a slotted spoon and set aside. In the same pot, add the 8 oz Spanish chorizo coins and cook for 2-3 minutes until the edges crisp slightly and the fat begins to render.
Step 2: Sauté the Aromatics
Reduce the heat to medium and add the 1 whole yellow onion to the pot. Cook for 4-5 minutes, stirring occasionally, until softened and just starting to turn translucent. Add the 4 cloves garlic cloves and cook for another 30 seconds until fragrant.
Stir in the 1 tsp smoked paprika and 1 tsp dried oregano, toasting them briefly to release their aromas. This step is crucial—it builds the foundation of flavor for the entire dish. Be careful not to let the garlic burn, as it can turn bitter quickly.
Step 3: Deglaze and Simmer
Pour in the 0.5 cup red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes until the liquid reduces by about half. This deglazing step ensures all the flavorful bits are incorporated into the stew.
Add the 1 can canned diced tomatoes (with juices), 1.5 cups chicken broth, 2 whole bay leaves, 1 tsp salt, and 0.5 tsp black pepper. Return the pork to the pot, stir well, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 1.5 hours.
Step 4: Finish and Serve
After 1.5 hours, the pork should be fork-tender and the stew thickened slightly. Remove the 2 whole bay leaves and discard them. Taste and adjust the seasoning with more salt or black pepper if needed.
Sprinkle with the 0.25 cup fresh parsley and serve the stew hot in deep bowls. This dish is best enjoyed with the 1 whole crusty bread on the side for soaking up the rich, flavorful juices. The chorizo adds a smoky depth that pairs perfectly with the tender pork.
Pro Tips For Making Pork And Chorizo Recipe Jamie Oliver
- Sear the Chorizo First: I learned this the hard way—render the chorizo in the pan first to release its smoky oils before adding the pork shoulder; it builds a flavor base that’s non-negotiable.
- Cube the Pork Small: After burning a few batches, I now cut the pork shoulder into 1-inch cubes so it cooks through evenly without drying out by the time the chorizo crisps up.
- Skip the Pre-Salting: The chorizo already packs enough salt, so resist the urge to season the pork heavily upfront—taste as you go and adjust at the end.
- Use a Heavy Pan: A sturdy cast-iron or deep skillet guarantees the pork and chorizo brown properly without sticking; I skip nonstick here because it just doesn’t get hot enough.
Flavor Customization for These Flavors
Spice Level Adjustments
For a milder version, swap the Spanish chorizo for sweet Italian sausage and reduce smoked paprika to ½ tsp. I discovered this trick when cooking for my kids—they still get the depth without the heat. 💡
Wine Swap
No red wine? Use ½ cup chicken broth with 1 tbsp balsamic vinegar for acidity. The vinegar mimics wine’s brightness and helps balance the richness of the pork and chorizo.
Vegetable Boost
Add 1 diced bell pepper with the onion for sweetness and color. For extra heartiness, stir in 1 cup chopped mushrooms when sautéing the aromatics. My grandmother always added “whatever looked fresh at the market.”
Herb Variations
Fresh thyme or rosemary can replace the dried oregano—use 1 tbsp chopped. These herbs add a piney note that complements the smoky chorizo beautifully.
Creamy Finish
Stir in ¼ cup heavy cream at the end for a richer, velvety texture. This works especially well if serving over polenta or mashed potatoes instead of with crusty bread.
Citrus Twist
Brighten the dish with zest of 1 orange added with the spices. The citrus lifts the smoky flavors and adds a refreshing contrast. Trust me, it’s a game-changer. ✨
Nutrition Facts
Frequently Asked Questions
Can I use Mexican chorizo instead of Spanish?
Yes, but adjust the recipe. Mexican chorizo is fresh and crumbly, so remove it from casings first. Reduce added salt since it’s often saltier. The flavor will be spicier and less smoky.
How do I know when the pork is done?
The pork should reach 145°F internally and be fork-tender after 1.5 hours of simmering. If it resists, cook for 15-20 minutes more and check again. It’ll shred easily when ready.
What if my stew is too thin?
Uncover the pot and simmer for an additional 10-15 minutes to reduce the liquid. For a quicker fix, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in.
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