Pork And Fennel Casserole
This hearty and flavorful pork and chorizo stew is a comforting dish that will warm you up from the inside out. Tender pork shoulder is seared to perfection, then simmered with aromatic chorizo, fennel, and onions in a savory broth infused with lemon zest and juice. The addition of chickpeas and green olives adds a delicious depth of flavor to the dish. This stew is perfect for a cozy night in or for sharing with family and friends. Enjoy the rich and satisfying taste of this Spanish-inspired dish!
— Constant Cookbook
Ingredients
- 2 tsp olive oil
- 1kg/2lbs 2oz pork shoulder, cut into large cubes
- 200g/7oz chorizo, cut into chunks
- 1 onion, sliced
- 1 fennel bulb, finely sliced
- 250ml/9fl oz chicken stock
- 2 lemons, zest and juice
- 1 x 400g/14oz can chickpeas
- 100g/3½oz large pitted green olives
- 1 tbsp chopped fresh parsley
Instructions
- 1.Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.
- 2.Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside.
- 3.Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened.
- 4.Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender.
- 5.Add the chickpeas and olives and cook for a further 15 minutes.
- 6.Stir in the parsley and serve.
Yield
Serves 4
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