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.
Author: Abraham Garcia via Milk Street
6ouncesSpanish chorizocasing removed, halved lengthwise and thinly sliced.
8medium garlic clovespeeled
2 1/2teaspoonsdried oregano
2 1/2teaspoonsground cumin
Kosher salt and ground black pepper
128 ouncecan whole peeled tomatoesdrained, juice reserved
1 1/4poundpork tenderlointrimmed of silverskin and cut into 1/2-inch pieces
3tablespoonsgrapeseed or other neutral oildivided
1large yellow onionfinely chopped
1 1/2cupsjarred roasted red pepperspatted dry and cut into 1/2-inch pieces
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.
Spanish Pork Stew in a Skillet https://gourmetliving.org/pork-stew-abraham-garcia/