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Pork and Chorizo Stew with Peppers (Carcamusa)
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.
ounces Spanish chorizo, casing removed, halved lengthwise and thinly sliced
medium garlic cloves, peeled
01In 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 ½ 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.
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