Pork Stew from Abraham Garcia
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Spanish Pork Stew in a Skillet

A delightful Spanish pork stew in a skillet from famed chef, Abraham Garcia.  Recipe has been tested and slightly reworked by Milk Street.  The secret is the Spanish chorizo - trust me, it tastes different. 
Prep Time15 mins
Cook Time20 mins
Total Time1 hr
Course: Meat
Cuisine: Spanish
Servings: 4 servings
Author: Abraham Garcia via Milk Street


  • 6 ounces Spanish chorizo casing removed, halved lengthwise and thinly sliced.
  • 8 medium garlic cloves peeled
  • 2 1/2 teaspoons dried oregano
  • 2 1/2 teaspoons ground cumin
  • Kosher salt and ground black pepper
  • 1 28 ounce can whole peeled tomatoes drained, juice reserved
  • 1 1/4 pound pork tenderloin trimmed of silverskin and cut into 1/2-inch pieces
  • 3 tablespoons grapeseed or other neutral oil divided
  • 1 large yellow onion finely chopped
  • 1/2 cup dry sherry
  • 1 1/2 cups jarred roasted red peppers patted dry and cut into 1/2-inch pieces
  • 1 cup lightly packed fresh flat-leaf parsley roughly chopped


  • In a food processor, combine half of the chorizo, the garlic, oregano, cumin, 1 teaspoon pepper and 3 tablespoons of the tomato juice.  Process until smooth, about 2 minutes, craping the sides of the bowl as needed.
  • Transfer 3 tablespoons of the chorizo paste to a medium bowl and stir in 1 teaspoon salt and another 1 tablespoon of the tomato juice.  Add the tenderloin and toss, then let marinate at room temperature for 15 minutes.  Meanwhile, add the drained tomatoes to the remaining chorizo paste in the processor and process until smooth, about 1 minute, set aside
  • In a 12-inch skilled over medium-high, heat 1 tablespoon of the oil until barely smoking.  Add the pork in a single layer and cook without stirring until well browned, 4 to 6 minutes.  Remove from heat.
  • Return the bork to the bowl.  Add the remaining 2 tablespoons of oil to the skillet and heat over medium until shimmering.  Add the onion cover and cook, stirring occasionally, until softened, about 8 minutes.  Pour in the sherry and cook, scraping up any browned bits, until most of the liquid evaporates, 2 to 4 minutes.  Stir in the tomato-chorizo mixture and remaining tomato juice.  Bring to a simmer, then reduce to medium-low.  Cover and cook for 10 minutes.
  • Uncover and continue to cook, stirring occasionally, until slightly thickened, another 5 minutes.  Return the port and any accumulated juices to the skillet, then add the remaining chorizo and roasted red peppers.  Cook, stirring occasionally, until the pork is heated through, about 5 minutes.  Stir in the parsley, then taste and season with salt and pepper. 


Only use Spanish chorizo.  I find the Goya brand pretty authentic.