Pork Steak & Chorizo Bean Stew
Now this dish is a perfect winter warmer....who doesn't like the words STEAK, STEW & POTATO?
INGREDIENTS:
CHORIZO STEW
100g Tomato Puree
250g Mexican Chorizo
250ml Chicken Stock
1 Carrot Finely Diced
1 Onion Finely Diced
2 Sticks Celery Finely Diced
1 Small Can Butterbeans or Chickpeas
STEAKS AND POTATOES
4 Pork Steaks (I used shoulder steaks)
Oil (Your choice)
Cracked Black Pepper
8 Small Potatoes
Oil For Roasting
Roughly Chopped Rosemary (Depends how much you like!)
Salted Butter
METHOD:
1: Get a pot of salted water on the heat to reach a boil for your potatoes
2: Rub some oil and black pepper over the pork steaks, sear both sides in a screaming hot pan to gain some beautiful colour and set aside
3: Pour oil into a roasting tin and place in oven at 180C
4: Cut the potatoes into quarters (bite size roast potatoes are what we are going for here) and blanch in the salted water for 5 mins then drain them using a colander
5: Meanwhile, using the pork steak pan on a medium/high heat cook off the chorizo for about 5 mins then add the onion, carrot, celery and cook for roughly 10 mins
6: Whilst the stew is starting to take shape remove the hot oil roasting pan from the oven and pour the potatoes in (be super careful!!) make sure they are completely covered, add the rosemary and return to oven for 30 mins
7: Back to the stew. Next add tomato paste, chicken stock, beans and then return the pork steaks (with all the lovely juices on the plate) to the stew, cover and leave on low heat for 30 mins
8: Remove the lid from the stew, flip the steaks and leave on low heat for a further 15 mins uncovered
9: Once the potatoes have been roasting for 30 mins and the stew is uncovered remove the potatoes from the oven, throw enough butter in there just to coat (I will leave the exact amount up to you!) give them a little shuffle around and return them to the oven for a final 15 mins
10: The potatoes and the stew should both be ready at the same time. Just have a quick taste for seasoning and now its time to plate up and eat!
So the way I like to serve this dish is with the rosemary roast potatoes on the bottom, a good helping of stew poured over the top and then finally pile a pork steak on the side! I garnish with coriander but you could even place a little dollop of sour cream on there with some fresh chilli, its your call. Enjoy!
