Delia Smith Spanish Pork Stew: A Home-Cook's Version

This Spanish-style pork stew brings together tender pork shoulder, smoky chorizo, sweet peppers, tomatoes and potatoes in a paprika-scented sauce. Spanish stews have many regional and family versions; this is a practical home-cook’s recipe, not a claim to reproduce a specific Delia Smith publication, and it is served straight from the pot with bread or a simple green side.

Ingredients

1½ lb boneless pork shoulder, cut into 1½-inch (4 cm) chunks (680 g)
4 oz Spanish-style cured chorizo, casing removed and sliced (115 g)
1 tbsp olive oil (15 ml)
1 medium yellow onion, finely chopped (about 7 oz / 200 g)
1 medium red bell pepper, seeded and cut into ¾-inch (2 cm) pieces (about 6 oz / 170 g)
3 garlic cloves, finely chopped (about 9 g)
2 tsp smoked paprika (about 4 g)
1 tsp dried oregano (about 1 g)
1 can diced tomatoes, with their juices (14½ oz / 411 g)
2 cups low-sodium chicken stock (475 ml)
1 dried bay leaf (about 0.2 g)
12 oz waxy potatoes, such as Yukon Gold, cut into 1-inch (2.5 cm) chunks (340 g)
⅓ cup pitted green olives, halved (about 50 g)
1 tbsp sherry vinegar (15 ml)
¾ tsp fine salt (about 4.5 g), plus more to taste
¼ tsp freshly ground black pepper (about 0.5 g), plus more to taste
¼ cup chopped flat-leaf parsley (about 15 g)

Instructions

Prepare the ingredients. Pat the pork dry with paper towels and cut it into even chunks so it browns and cooks at a similar rate. Chop the onion, pepper and garlic, cut the potatoes, and measure the spices and stock. Drying the pork helps it brown rather than steam; if it is wet, the meat can release liquid into the pot before a proper crust forms.
Brown the chorizo and pork. Set a heavy Dutch oven or other large, lidded pot over medium heat. Add the sliced chorizo and cook for about 2 minutes, stirring, until it releases some orange-red oil. Transfer it to a plate. Add the olive oil, then brown the pork in batches for about 10 minutes total, turning the pieces so several sides develop a deep golden color. Avoid crowding the pot; move each batch to the plate with the chorizo.
Soften the vegetables. Add the onion and red pepper to the same pot and cook for about 8 minutes, stirring and scraping up the browned bits. If the pot looks dry, add a spoonful of stock rather than a large splash of oil. Stir in the garlic, smoked paprika and oregano and cook for 1 minute, just until fragrant. Keep the garlic moving so it does not scorch and turn bitter.
Build the stew and simmer the pork. Pour in the tomatoes and stock, scraping the bottom of the pot to loosen any browned pieces. Return the pork and chorizo, add the bay leaf, salt and pepper, and bring the liquid to a gentle simmer. Cover with the lid slightly ajar and cook over low heat for 65 minutes. Check occasionally that the stew is bubbling gently, not boiling hard; add a little water if the liquid is reducing too quickly.
Add the potatoes. Stir in the potato chunks, cover the pot slightly ajar again and simmer for 25 minutes. Stir once or twice, gently so the potatoes do not break apart. They are ready when a small knife slides into the center with little resistance and the pork is tender. If the potatoes are ready first but the pork still feels firm, take them out with a slotted spoon and simmer the pork for another 10 to 15 minutes before returning them.
Finish and check doneness. Stir in the olives and sherry vinegar and simmer uncovered for 5 minutes. Check the largest piece of pork with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest; for this stew, the shoulder should also be tender enough to cut easily with a fork. Take the pot off the heat and let it stand for 3 minutes. Remove the bay leaf, taste the sauce, and adjust the salt and pepper.
Serve. Scatter the parsley over the stew and ladle it into warm bowls, making sure each serving gets pork, potatoes, vegetables and some of the sauce. The stew is ready after 25 minutes of active preparation and 2 hours of cooking and resting, for a total elapsed time of 2 hours 25 minutes.

Tips

Choose shoulder rather than a lean chop. Pork shoulder has enough connective tissue to become tender during a slow simmer. Lean loin or tenderloin can dry out before the sauce has time to develop, so avoid substituting it unless you shorten the cooking and monitor it closely.
Brown in uncrowded batches. The meat does not need to cook through during browning; the aim is to color its surface and leave browned bits for the sauce. If the pieces touch in a crowded pot, they tend to steam. Give the pot a minute to heat back up between batches if necessary.
Control the salt. Chorizo, olives and stock can all be salty, which is why the recipe starts with a modest amount. Use low-sodium stock if possible and taste after the olives and vinegar go in before adding more salt.
Use the right paprika and substitute thoughtfully. Spanish smoked paprika gives the stew its characteristic smoky aroma. If you cannot find it, use sweet paprika and add a small pinch of chipotle powder; the result will be smokier and slightly hotter. If Spanish chorizo is unavailable, use another cured, smoked paprika-seasoned sausage. Fresh Mexican chorizo is not a direct swap: it is uncured and softer, and it will make the stew richer and more heavily seasoned.

Serving Suggestions

Serve the stew hot in shallow bowls, with crusty bread for catching the tomato and paprika sauce. A simple green salad dressed with olive oil and vinegar, steamed green beans, or sautéed greens makes a fresh contrast to the hearty pork and potatoes. Since potatoes are already cooked in the pot, there is no need for a separate starch, though rice can be offered if you want to stretch the meal.

For a relaxed supper, put extra parsley, olives and bread on the table so diners can add what they like. A small dish of sherry vinegar or lemon wedges can also be useful: a little extra acidity brightens a rich bowl. If serving guests, warm the bowls first and stir the pot gently before ladling so the pork and vegetables are evenly distributed.

Variations

Add chickpeas: Stir in one drained and rinsed 15-ounce (425 g) can of chickpeas when you add the potatoes. They make the stew more substantial and absorb the smoky tomato sauce; add an extra ¼ cup (60 ml) of stock if the pot becomes too thick.

Make it without chorizo: Leave out the sausage and use 1½ tablespoons (22 ml) olive oil to brown the pork. Add another ½ teaspoon (about 1 g) smoked paprika and a pinch of chili flakes if you want to replace some of the chorizo’s smoky warmth. The stew will be less rich and will need careful seasoning at the end.

Change the vegetables: Replace the red pepper with a yellow pepper, or add a small chopped carrot with the onion. For a softer, sweeter result, use roasted red peppers from a jar, drained and sliced, and stir them in during the final 10 minutes so they do not disappear into the sauce.

Adjust the heat: The recipe is gently savory rather than hot. Add ¼ teaspoon (about 0.5 g) crushed red pepper flakes with the paprika for a mild kick, or serve a hot sauce separately. Avoid adding a lot of chili at the start: the flavors concentrate as the stew simmers, and it is easier to add heat at the table.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. The potatoes will absorb some sauce as they sit, and the flavors often meld; if the stew looks thicker the next day, that is normal rather than a sign that it has gone wrong.

For longer storage, freeze the cooled stew in airtight freezer-safe containers for up to 3 months. Potatoes can soften or become slightly grainy after freezing, but the stew remains usable; if you know you plan to freeze a portion, you can freeze the pork and sauce separately and cook fresh potatoes when you serve it. Thaw frozen portions overnight in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of water or stock if the sauce is very thick. Heat leftovers throughout to 165°F (74°C), checking the center with a food thermometer, and bring stovetop portions to a gentle simmer. Avoid repeatedly cooling and reheating the same pot; divide a large batch into smaller portions instead.

Frequently Asked Questions

Is this an exact Delia Smith recipe?

No. This page provides a Spanish-style pork stew recipe for people searching for that dish, but it does not claim to reproduce or quote a specific Delia Smith recipe. Spanish stews vary by region and household, and this version combines pork shoulder, chorizo, paprika, tomatoes, olives and potatoes in a straightforward one-pot method.

Can I make the stew without a Dutch oven?

Yes. Use a heavy saucepan or casserole with a tight-fitting lid, large enough to brown the pork in batches and hold all the ingredients. A thinner pot may have hot spots, so keep the heat low during the simmer and stir more often to prevent the bottom from catching. If the pot is not oven-safe, keep the whole recipe on the stovetop.

Can I make it ahead?

Yes. Cook the stew, cool it promptly and refrigerate it, then reheat it gently the next day to 165°F (74°C). The sauce may thicken overnight, so loosen it with a little water or stock as it warms. For the best potato texture, avoid boiling vigorously during reheating, and add fresh parsley just before serving.

How can I tell when the pork is tender?

Check a large chunk with a fork: it should yield easily and be easy to cut, rather than feeling springy or tough. Also verify the largest piece with a food thermometer reaches the USDA FSIS safe minimum of 145°F (63°C), then let the stew stand off the heat for 3 minutes. If the meat meets the temperature but is still firm, continue simmering gently until tender.

What should I do if the sauce is too thin?

Take off the lid and simmer the stew gently for a few minutes to reduce excess liquid, stirring carefully so the potatoes stay intact. You can also mash one or two potato pieces against the side of the pot and stir them back in to thicken the sauce naturally. Do not add flour directly to the hot pot, as it can form lumps.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Delia Smith Spanish Pork Stew: A Home-Cook’s Version