This wonderfully rich and meaty stew is packed full of flavour but is actually a very simple dish - good cuts of meat and hearty chorizo provide the base. Just let it cook nice and slowly!
- 500g pork ribs
- 500g pork shoulder, chopped into 2 inch cubes
- 250g dried black beans, soaked overnight and then drained
- 100g smoked streaky bacon, chopped roughly
- 3 large smoked chorizo sausages, chopped roughly, casings removed
- 3 onions, chopped
- 4 garlic cloves, crushed
- Decent pinch of chilli flakes
- 2 tbsp. white wine vinegar
- 2 bay leaves
- Salt and pepper
In batches, fry off the pork ribs, pork shoulder, bacon and chorizo (starting with the bacon), until browned, adding salt and pepper to each batch. Do this in batches so that the pan doesn't get overcrowded and then take the meat out and set to one side.
Put the onions, garlic and chilli flakes into the pan and fry gently until the onion is tender and soft. Add the meat, beans, vinegar and bay leaves, then cover with water until everything is just covered.
Cover with a lid, bring to the boil, then reduce to a low simmer and cook for 2 hours or until all of the meat is soft and tender - the meat should be falling off the ribs. If it isn't quite soft enough cook for a bit longer. If there is too much liquid, take the lid off and increase the heat until it reduces. You can thicken the sauce with corn flour if desired.