Pork Casserole With Sweet Bell Peppers

A palette of bright colours along with bright flavors for your palette, whether you choose spicy or mild Chorizo sausage our Caramelized Onion Mix is also delicious as a casserole.

[cooked-sharing]
Yields1 Serving
ALL YOU NEED
 8 tsp (40 ml) olive oil
 3 oz (90 g) chorizo sausage, casings removed, diced
 4 tsp (20 ml) Caramelised Onion Dip Mix
 Salt and pepper, to taste
 10 oz (300 g) stewing pork, in 1 ½” (4 cm) cubes
 3 tsp (15 ml) flour
 ½ cup (120 ml) chicken stock, or water
 4 tbsp (60 ml) red wine
 2 small tomato, chopped
 1 cup (250 ml) large diced sweet bell pepper, in colours of your choice
ALL YOU DO
1

Preheat oven to 325 F (160 C).

2

In a medium pot (Dutch oven for larger quantity) heat the oil on medium-low, add the chorizo and onions and cook 5 minutes, stirring. Add the Hot Caramelised Onion Dip Mix, put the lid on and continue cooking for another 5 minutes. Take off the lid, smell the delicious aroma ! Remove with a slotted spoon, set aside.

3

Increase the heat and add the pork cubes in a single layer, sprinkle with salt and pepper and brown the meat on all sides. Remove with a slotted spoon.

4

Decrease the heat and toss in the flour and paprika, stirring. Add the stock and wine, scraping all the good bits and stirring until bubbling. Add the reserved pork, chorizo and onion, and the chopped tomato.

5

Transfer into the baker, cover with the lid and bake for 60 minutes. Remove from the oven, add the sweet bell peppers, cover and return to the oven for another 30 minutes.

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Ingredients

ALL YOU NEED
 8 tsp (40 ml) olive oil
 3 oz (90 g) chorizo sausage, casings removed, diced
 4 tsp (20 ml) Caramelised Onion Dip Mix
 Salt and pepper, to taste
 10 oz (300 g) stewing pork, in 1 ½” (4 cm) cubes
 3 tsp (15 ml) flour
 ½ cup (120 ml) chicken stock, or water
 4 tbsp (60 ml) red wine
 2 small tomato, chopped
 1 cup (250 ml) large diced sweet bell pepper, in colours of your choice
Pork Casserole With Sweet Bell Peppers
IngredientsDirections