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Recipe by olive magazine

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1. Heat the oven to 150C/fan 130C/gas 2. Season then brown the pork all over in a little oil. Scoop out then cook the onions and garlic in the same pan till softened. Add the chorizo and paprika and cook for 2 minutes then add the tomatoes, stock and pork.
2. Put on a lid and cook in the oven for an hour. Add the chickpeas and olives and cook for another hour. Stir in the lemon and parsley and serve with crusty bread.

Per serving

503 kcalories, protein 36g, carbohydrate 16.3g, fat 33 g, saturated fat 10.6g, fibre 4.8g, salt 3.57 g

Latest comments and suggestions

• PoshPaws

  06 June 2009

  PoshPaws rated and commented on this recipe

  

  Very tasty dish, but beware introducing too much salt. Make sure to rinse the olives and use a low salt chicken stock. I used sliced chorizo as I couldn't get just 100g of whole chorizo - and wouldn't recommend using that version. It would be much better for the chorizo to be in small chunks, as the slices (although I sliced them into strips) were too dominating. Next time I cook this, I shall make sure to reduce the sauce before serving, as it was too watery for our taste. Promising, though! Could easily become a family favourite. I served it with Couscous, but will serve with mashed potato, green beans and carrots next time.

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• scrummy

  14 June 2009

  scrummy commented on this recipe

  very nice, i used mixed beans salad and a veg stock and added some sliced red peppers.

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• bethanyjane

  14 June 2009

  bethanyjane commented on this recipe

  I'd take out the olives, cause apart from them this recipe sounds good

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• placebo_effect

  12 July 2009

  placebo_effect rated and commented on this recipe

  

  I had high hopes of this dish because it contains some ingredients I love: olives, chorizo and paprika. However I found it EXTREMELY heavy. I used pork leg, and this is dense, so the combination of pork leg, chorizo, olives and chickpeas all together was completely overpowering. I would recommend omitting a couple of the heavy ingredients and perhaps replacing with vegetables.

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• Mandy

  21 July 2009

  Mandy rated and commented on this recipe

  

  Thanks to previous reviews I used chopped olives instead of whole olives, and replaced the salty stock with a less salty one at the last minute. It worked and reminded me some casserole dishes I had in Spain and Portugal before. I'd say the lemon wasn't necessary at all, since there were already enough of flavours from tomatoes, chorizo, and olives. Great with cous cous, bread, or even boiled potato.

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• Chris.Suarez

  26 July 2009

  Chris.Suarez rated and commented on this recipe

  

  Tastes of the mediterranean in a one pot meal. I will be making this again.

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• clara jane

  03 August 2009

  clara jane rated and commented on this recipe

  

  Amended the recipe slightly; we added half a red pepper and half a green one and as had forgotten to get parsley, substituted it with marjarom. We ate the olives before we had time to add them(oops). I agree with one of the other comments, and did think the sauce was a bit on the watery-side but it was very tasty and will cook again.

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• almaly

  04 August 2009

  almaly rated and commented on this recipe

  

  Here is what I've changed from the original recipe: - use neck fillet and it came out soft and tender. - coat the pork dice with flour before browning it and the flour helped thicken the sauce. - used about 10 olives only and they're chopped up so that my 18-month-old boy can share the dish with us. - didn't put lemon as some suggested. - lastly, I cooked it in a cassorole on the hob and the whole dish was ready in less than 1.5 hours. Will definitely make it again (and again!)

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• Jo

  21 August 2009

  Jo rated and commented on this recipe

  

  I made this in the slow cooker and it was very tasty. However I agree with other comments about the sauce being very watery - I thought this was because I'd done it in the slow cooker but obvioulsy not. Would therefore add less stock next time. Also I'm not sure the cut of meat was quite right - all meat comes out of the slow cooker lovely and tender, this didn't. I might try some chicken thighs next time. Re the lemon, I only added the juice of half a lemon but still felt that was a bit too much so be careful if adding it.

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• Lynsey

  07 October 2009

  Lynsey rated and commented on this recipe

  

  Really tasty, I increased the oven temperature to reduce the cooking time and my sauce thickened nicely. Will definatley make again.

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Ingredients

• 500g diced pork leg or shoulder
• olive oil
• 1 red onion , cut into thin wedges
• 2 garlic cloves , crushed
• 100g chorizo , cut into chunks
• 1 tsp smoked paprika
• 1 x 400g tin chopped tomatoes
• 300ml chicken stock
• 1 x 400g tin chickpeas
• 100g green olives , drained and rinsed
• 1 lemon , zested and juiced
• a small bunch parsley , chopped
• crusty bread to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2 hours 45 minutes

Ingredients

• 500g diced pork leg or shoulder
• olive oil
• 1 red onion , cut into thin wedges
• 2 garlic cloves , crushed
• 100g chorizo , cut into chunks
• 1 tsp smoked paprika
• 1 x 400g tin chopped tomatoes
• 300ml chicken stock
• 1 x 400g tin chickpeas
• 100g green olives , drained and rinsed
• 1 lemon , zested and juiced
• a small bunch parsley , chopped
• crusty bread to serve

Per serving

503 kcalories, protein 36g, carbohydrate 16.3g, fat 33 g, saturated fat 10.6g, fibre 4.8g, salt 3.57 g

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