100% NZ pork & chorizo Spanish stew

Ingredients

• 600g 100% NZ diced pork
• 250g chorizo sausages, cut in large pieces
• 1 tbsp olive oil
• 4x small onions, peeled and quartered
• 12x pitted green and black olives
• 1x each red and yellow capsicum, diced
• 12x baby potatoes or 6 small, halved
• 1x 400ml can diced tomatoes in juice
• 2x sprigs of thyme
• Salt and pepper to taste

Method

Slow Cooker
1. Heat the oil in a heavy fry pan and quickly brown the __pork and onions.
2. Transfer the pork, onions and all remaining ingredients to a slow cooker and cook on low heat for 7 hours.

Saucepan
1. Heat the oil in a heavy fry pan and quickly brown the pork and onions.
2. Transfer the pork, onions and all remaining ingredients to a lidded saucepan.
3. Add 1 cup water or stock and bring to the boil.
4. Reduce heat and simmer gently until meat is tender - approx. 1.5 hours.

Oven Casserole
1. Instead of the lidded saucepan, use a lidded casserole dish in an oven preheated to 165°C.

Serving suggestion

1. Serve in bowls with crusty bread.