80 min. total time
Ingredients for 4 portions
| 500 | g | Pork shoulder (or pork roast) |
| 150 | g | Chorizo (or spicy salami) |
| 3 | pcs | Onions |
| 2 | pcs | Garlic cloves |
| 3 | tbsp | Olive oil |
| 1 | pcs | Bell pepper |
| 0.25 | l | Brotd |
| 1 | can | Tomatoes (chopped, from a can) |
| 1 | pinch | Pepper |
| 0.5 | tsp | Thyme |
| 1 | pinch | Salt |
Preparation
- Cut the pork into cubes, remove the skin from the sausage and slice the sausage into thin slices. Peel and finely chop the onions and garlic.
- Wash the bell pepper, halve it, remove the seeds and membranes, and dice the bell pepper.
- Heat a tablespoon of olive oil in a large pot, brown the pork on all sides over high heat, then remove and heat the remaining olive oil in the pot.
- Now fry the sausage slices in it for about 3 minutes, add onions, garlic, and bell pepper and fry for about 5 minutes while stirring.
- Then add the diced tomatoes, season with thyme, pour in the broth, and season with salt and pepper.
- Return the pork to the pot, reduce the heat, cover and simmer for about an hour, stirring occasionally.
Nutrition score
314
12,93 g
41,01 g
12,72 g
80 min. total time | 20 min. preparation time | 60 min. cook & rest time
