Rich and hearty pork stew
Preparation Time: 5-10 minutes
Cooking Time: 75 minutes
2 tablespoons olive oil
500g trim pork leg rump steaks, diced
2 small chorizo sausages, diced
2 onions, peeled and chopped
2 teaspoons minced garlic
1 cup red wine
1 teaspoon rosemary sprigs (or dried rosemary)
2 cups chicken stock
1 x 400g tin of chickpeas
1 x 400g tin of red kidney beans
½ cup of parsley, chopped
2 teaspoons corn flour
2 tablespoon water
Preheat oven to 170 degrees C
Place the oil in a pan and add the pork to brown on all sides. Place in a casserole dish.
Add the chorizo sausage to the casserole.
Add the onion and garlic to the pan and cook until the onion is soft.
Add the red wine, chicken stock, chickpeas and kidney beans, and bring to the boil. Pour mixture over the pork.
Add the rosemary and cover.
Place in the oven for 1 hour, or until the pork is tender.
Mix the corn flour and water together to make a paste. Mix into the stew, and cook for a further 5-10 minutes.