Pork, chorizo and white bean hotpot with chunky croutons

Name: Pork, chorizo and white bean hotpot with chunky croutons
Ingredients: 400g pork shoulder or leg for braising, trimmed and cut into large cubes; seasoning rub (1 tsp smoked paprika, 1 tsp garlic granules, 1 tsp oregano, ½ tsp sea salt, 1 tsp fennel, ½ tsp sugar); 2 tbsp olive oil; 150g chorizo, cut into half-inch discs; 1 medium onion, chopped; 1 medium carrot, sliced; 1 stick of celery, peeled (with a vegetable peeler) and sliced; 350ml chicken stock; 300g chopped tomatoes; 200g butter beans; 2 garlic cloves, grated; 4 sage leaves, chopped; 1 tbsp tomato paste; a handful of parsley, chopped; salt and pepper to season; 1 French stick; 2 garlic cloves, chopped; a pinch of sea salt; 50g butter; ½ tsp dried herbs

porcblasus.cymru

A warm and delicious hotpot of pork, chorizo, white beans, and vegetables, topped with garlic and herb croutons and baked to perfection.

View full recipe on porcblasus.cymru

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at porcblasus.cymru.

Share this recipe:

Ingredients

400g pork shoulder or leg for braising, trimmed and cut into large cubes
seasoning rub (1 tsp smoked paprika, 1 tsp garlic granules, 1 tsp oregano, ½ tsp sea salt, 1 tsp fennel, ½ tsp sugar)
2 tbsp olive oil
150g chorizo, cut into half-inch discs
1 medium onion, chopped
1 medium carrot, sliced
1 stick of celery, peeled (with a vegetable peeler) and sliced
350ml chicken stock
300g chopped tomatoes
200g butter beans
2 garlic cloves, grated
4 sage leaves, chopped
1 tbsp tomato paste
a handful of parsley, chopped
salt and pepper to season
1 French stick
2 garlic cloves, chopped
a pinch of sea salt
50g butter
½ tsp dried herbs