Description
Hearty Spanish pork stew made easy in a Cookeo. Tender pork, chorizo, potatoes, and chickpeas simmered in a rich tomato and paprika-spiced broth.
Ingredients
Scale
- 1 kg pork shoulder, cut into 2–3 cm cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (400g) crushed tomatoes
- 1 can (400g) diced tomatoes
- 1 cup chicken broth
- 1/2 cup dry red wine (optional)
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 bay leaf
- Salt and pepper to taste
- 500g potatoes, peeled and cubed
- 200g chorizo, sliced
- 1 can (400g) chickpeas, drained and rinsed
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Pork: Pat the pork shoulder cubes dry with paper towels. Season generously with salt and pepper.
- Sear the Pork: Turn on your Cookeo and select the “Brown” or “Sear” function (or “Manual” mode at high temperature). Add olive oil to the pot and let it heat up.
- Add the pork in batches, being careful not to overcrowd the pot. Sear each batch for about 3-4 minutes per side, until browned. Remove the seared pork from the Cookeo and set aside.
- Build the Flavor Base: Add the chopped onion to the Cookeo pot. Cook for about 5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the chopped red and green bell peppers to the pot. Cook for about 5 minutes, stirring occasionally, until they’re slightly softened.
- Add Tomatoes and Spices: Add the crushed tomatoes and diced tomatoes to the Cookeo pot.
- Stir in the smoked paprika, cumin, oregano, and cayenne pepper (if using). Add the bay leaf.
- Pour in the chicken broth and red wine (if using). Stir everything together well, scraping up any browned bits from the bottom of the pot.
- Pressure Cook the Stew: Return the seared pork to the Cookeo pot. Make sure the pork is mostly submerged in the liquid.
- Close the lid of the Cookeo and select the “Pressure Cook” or “Fast Cook” function. Set the cooking time to 35 minutes.
- Once the cooking time is up, let the Cookeo release the pressure naturally for about 10 minutes. After 10 minutes, you can manually release any remaining pressure. Carefully open the lid of the Cookeo.
- Add Potatoes, Chorizo, and Chickpeas: Add the potatoes, chorizo, and chickpeas. Stir them into the stew.
- Close the lid of the Cookeo again and select the “Pressure Cook” or “Fast Cook” function. Set the cooking time to 10 minutes.
- Once the cooking time is up, let the Cookeo release the pressure naturally for about 5 minutes. After 5 minutes, you can manually release any remaining pressure. Carefully open the lid of the Cookeo.
- Finishing Touches: Give the stew a good stir. Taste the stew and adjust the seasoning as needed. If the stew is too thick, you can add a little more chicken broth to thin it out. If it’s too thin, you can simmer it on the “Simmer” or “Keep Warm” function for a few minutes to allow it to thicken.
- Serving: Ladle the Spanish Pot Cookeo into bowls. Garnish with fresh chopped parsley. Serve hot with crusty bread for dipping.
Notes
- Spice Level: Adjust the amount of cayenne pepper to your liking. Omit if you prefer a milder stew.
- Vegetables: Add other vegetables like carrots, peas, or green beans.
- Beans: Substitute chickpeas with cannellini or butter beans.
- Meat: Use other pork cuts like loin or belly. Add chicken or beef.
- Wine: Use white wine or sherry if you don’t have red wine.
- Herbs: Add thyme or rosemary.
- Thickening: Mix 1 tbsp cornstarch with 1 tbsp cold water and stir into the stew during the last few minutes of cooking.
- Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days.
- Freezing: Can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 60 minutes