Whether you make this pork and capsicum hotpot in a slow cooker or a pressure cooker, in the oven or on the stove, its a yummy and hearty winter meal.
- Place the flour on a plate and season with salt and pepper. Add the pork and toss to coat. Shake off any excess.
- Heat half the oil in a stockpot or flameproof casserole dish over medium heat. Add the chorizo and cook, stirring occasionally, for 2-3 minutes or until golden. Transfer to a plate. Add half the pork to the pan and cook for 2-3 minutes each side or until browned. Transfer to the plate. Repeat with the remaining oil and pork, reheating the pan between batches.
- Add combined capsicum and onion to the pan. Cook, stirring, for 5 minutes. Add the garlic, paprika and saffron and cook, stirring, for 1 minute or until aromatic. Stir in tomato and stock.
- Add chorizo and pork. Turn to coat. Reduce heat to low. Cover and simmer for 30 minutes. Uncover. Simmer for 1 hour or until pork is tender and sauce thickens.
- Divide the polenta among serving plates and top with the pork mixture. Sprinkle with oregano to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set