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Pork, Chestnut and Chorizo Stew

Pork, Chestnut and Chorizo Stew
4.2 47 ratings
Prep. 30 min
Total 26 h 15 min
8 portions
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Ingredients

Marinade
  • pork shoulder, boneless cut in pieces (5 cm)
    1000 g
  • onions sliced
    150 g
  • dry red wine full-bodied
    300 g
  • bay leaves
    2
  • fresh thyme
    4 sprigs
  • fresh rosemary
    3 sprigs
  • celery stalk sliced (2 cm)
    1
  • cloves
    8
  • garlic cloves lightly crushed
    6
  • black peppercorns
    12
  • juniper berries lightly crushed
    1 Tbsp
Stew
  • olive oil
    5 Tbsp
  • chorizo sliced (5 mm)
    200 g
  • tomato purée
    1 Tbsp
  • plain flour
    2 tsp
  • dried porcini mushrooms
    20 g
  • red vermouth
    100 g
  • water boiling
    350 g
  • beef stock cube (for 0.5 l) crumbled
    1
    1 heaped tsp beef stock paste, homemade
  • fine sea salt plus 1 pinch
    1 tsp
  • ground black pepper plus 1 pinch
    ½ tsp
  • cooked, peeled chestnuts halved
    70 g
  • unsalted butter
    1 Tbsp
  • chestnut mushrooms thinly sliced
    200 g

Difficulty

easy

Nutrition per 1 portion

Protein 33.9 g
Calories 1633 kJ / 391 kcal
Fat 23.1 g
Carbohydrates 9.9 g

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UK and Ireland

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