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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.
4
Servings
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.
1 hour
35 minutes active
Ingredients
-
6
ounces Spanish chorizo, casing removed, halved lengthwise and thinly sliced
-
8
medium garlic cloves, peeled
Directions
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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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October 31, 2022
Carcamusa
Had been looking to make something different than typical Halloween chili. Really liked this. Like other reviewer used a little more pork loin as the one I had was about ~1.5 lbs , otherwise followed the recipe. This was a very flavorful stew. Chorizo adds a little smokiness flavor and cumin a hint of chili flavor. Looking forward to the leftovers. Only thing I might try next time is to marinate the pork a little longer.
October 18, 2022
Modified this recipe slightly...
I served this recipe when we hosted a dinner for friends. I always try to make a new recipe following the directions exactly before I serve it to guests. I did that this time as well and I did modify the recipe for my guests by increasing the amount of Pork Tenderloin by about 50%. We served it with some Au Gratin Potatoes. For the wine I went with a Pinot Noir which I think paired pretty well with this dish. Everyone seemed to enjoy the meal!
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