Announcing the Milk Street Online Cooking School — Access classes anytime, anywhere!

The Complete Milk Street TV Show Cookbook

Mstv Cookbook 2 Signed Final 4

New Season. New Recipes. New Book. Signed Editions available now!

Milk Street Recipe
Milk Street Bowtie Pork and Chorizo Stew with Peppers (Carcamusa)

Pork and Chorizo Stew with Peppers (Carcamusa)

1 hour 35 minutes active

Free

Carcamusa, a Spanish tapas dish, traditionally calls for three different types of pork—fresh pork, cured ham and chorizo—all simmered with seasonal vegetables in tomato sauce. To simplify our weeknight version, we skipped the ham and opted for jarred roasted red peppers. If you can find jarred piquillo peppers from Spain, use an equal amount in place of the roasted peppers; their flavor is slighter deeper, sweeter and more intense. Serve the dish with slices of grilled rustic bread.

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
28 -ounce can whole peeled tomatoes, drained, juices reserved
1 1/4 -pound pork tenderloin, trimmed of silver skin and cut into ½-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 ½-inch pieces
1 cup packed flat-leaf parsley leaves, roughly chopped
Ingredients
  • 6

    ounces Spanish chorizo, casing removed, halved lengthwise and thinly sliced

  • 8

    medium garlic cloves, peeled

  • teaspoons dried oregano

  • teaspoons ground cumin

  • Kosher salt and ground black pepper

  • 28

    -ounce can whole peeled tomatoes, drained, juices reserved

  • -pound pork tenderloin, trimmed of silver skin and cut into ½-inch pieces

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    large yellow onion, finely chopped

  • ½

    cup dry sherry

  • cups jarred roasted red peppers, patted dry and cut into ½-inch pieces

  • 1

    cup packed flat-leaf parsley leaves, roughly chopped

Directions
  1. 01
    In a food processor, combine half of the chorizo, the garlic, oregano, cumin, 1 teaspoon pepper and 3 tablespoons of the tomato juices. Process until smooth, about 2 minutes, scraping 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 juices. Add the tenderloin and toss, then let marinate at room temperature for 15 minutes.  Meanwhile, add the drained tomatoes to the chorizo paste in the processor and process until smooth, about 1 minute; set aside.
    See Demo
    09 26 18 Cpk 451
  2. 02
    In a 12-inch skillet over medium-high, heat 1 tablespoon of the oil until beginning to smoke. Add the pork in a single layer and cook without stirring until well-browned, 4 to 6 minutes. Return the pork to the bowl.  Add the remaining 2 tablespoons 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 until the flavors meld, about 10 minutes.
    See Demo
    09 26 18 Cpk 455
  3. 03
    Uncover and continue to cook, stirring occasionally, until slightly thickened, another 5 minutes. Return the pork and any accumulated juices to the skillet and add the remaining chorizo and piquillo 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.
Tip: Don't use Mexican chorizo, which is a fresh sausage, in place of the Spanish chorizo called for here. Spanish chorizo is dry-cured and therefore has a firm, sliceable texture similar to salami.
In the store
More

Mains

Down arrow

Pork and Chorizo Stew with Peppers (Carcamusa)

Get Ready to Cook

4

Servings

1 hour

35 minutes active

Tip

Don't use Mexican chorizo, which is a fresh sausage, in place of the Spanish chorizo called for here. Spanish chorizo is dry-cured and therefore has a firm, sliceable texture similar to salami.

Ingredients
  • 6

    ounces Spanish chorizo, casing removed, halved lengthwise and thinly sliced

  • 8

    medium garlic cloves, peeled

  • teaspoons dried oregano

  • teaspoons ground cumin

  • Kosher salt and ground black pepper

  • 28

    -ounce can whole peeled tomatoes, drained, juices reserved

  • -pound pork tenderloin, trimmed of silver skin and cut into ½-inch pieces

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    large yellow onion, finely chopped

  • ½

    cup dry sherry

  • cups jarred roasted red peppers, patted dry and cut into ½-inch pieces

  • 1

    cup packed flat-leaf parsley leaves, roughly chopped

Step 1 of 3

Marinate the pork

3
ounces Spanish chorizo, casing removed, halved lengthwise and thinly sliced
8
medium garlic cloves, peeled
teaspoons dried oregano
teaspoons ground cumin
1
teaspoon ground black pepper
28
-ounce can whole peeled tomatoes, drained, juices reserved
1
teaspoon kosher salt
-pound pork tenderloin, trimmed of silver skin and cut into ½-inch pieces

In a food processor, combine half of the chorizo, the garlic, oregano, cumin, 1 teaspoon pepper and 3 tablespoons of the tomato juices. Process until smooth, about 2 minutes, scraping 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 juices. Add the tenderloin and toss, then let marinate at room temperature for 15 minutes. 


Meanwhile, add the drained tomatoes to the chorizo paste in the processor and process until smooth, about 1 minute; set aside.

Step 2 of 3

Cook the pork and simmer

3
tablespoons grapeseed or other neutral oil, divided
1
large yellow onion, finely chopped

In a 12-inch skillet over medium-high, heat 1 tablespoon of the oil until beginning to smoke. Add the pork in a single layer and cook without stirring until well-browned, 4 to 6 minutes. Return the pork to the bowl. 


Add the remaining 2 tablespoons 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 until the flavors meld, about 10 minutes.

Step 3 of 3

Add remaining chorizo and peppers

3
ounces Spanish chorizo, casing removed, halved lengthwise and thinly sliced
cups jarred roasted red peppers, patted dry and cut into ½-inch pieces
1
cup packed flat-leaf parsley leaves, roughly chopped
Kosher salt and ground black pepper

Uncover and continue to cook, stirring occasionally, until slightly thickened, another 5 minutes. Return the pork and any accumulated juices to the skillet and add the remaining chorizo and piquillo 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.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Mains