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Close up of pork stew in a bowl
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4.97 from 28 votes

Slow Cooker Spanish Pork

Slow-cooked to tender perfection, this Spanish pork stew is robust, warming and full of flavour. Full of healthy vegetables and light on calories, it's a taste of the sunny south to brighten winter evenings.
Servings: 6 people
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins

Ingredients

  • 1 kg pork shoulder - (diced)
  • 100 g chorizo - (or you can use bacon)
  • 1 tbs olive oil
  • 2 onions - (peeled and sliced)
  • 1/2 head celery - (chopped)
  • 5 cloves garlic - (peeled and chopped)
  • 3 bell peppers - (sliced, discard the seeds)
  • 450 ml chicken stock
  • 2 tsp paprika
  • 1 orange - zest

Instructions

  • If not already prepared, trim any large pieces of fat from the pork and cut into 1" / 2.5cm cubes.
  • Cut the chorizo into chunky slices, then into quarters. Remove the skin.
  • Heat the oil in a pan on a medium heat, add the pork and chorizo (or bacon) and fry until lightly browned.
    It is best to do this in stages - leave some space around the meat as it cooks, you want to lightly brown it, not steam it.
  • Transfer the meat to your slow cooker.
  • Add the sliced onion, celery, peppers and garlic to the pan. Add a pinch of salt and the paprika. Fry until softened.
    You can skip this step, but frying off the onion gives a far better final flavour.
  • Add the onion, celery and garlic to your slow cooker.
  • If needed deglaze the frying pan by adding a little of the stock, give the pan a good scrape to get all the little flavour filled bits up from the bottom of the pan. Add to the slow cooker.
  • Add the rest of the ingredients and give a good stir. Season with salt and pepper. At this point you can put everything in the fridge for up to 24 hours.
  • Cook on low for 8 hours, or high for an hour then 4 hours on slow. If reheating from chilled put the slow cooker on high for an hour and a half, then turn to low.
  • Half an hour before serving check the consistency. If needed you can thicken the casserole with a little cornflour.
    Put two teaspoons of the cornflour into a small bowl or ramekin. Scoop out a spoon of liquid
    from the casserole add to the cornflour and stir to make a thin paste.
    Add this paste into the casserole and stir, initially it will look milky white, but will rapidly thicken and clear.

How to Cook in the Oven

  • Cook in a slow oven for up to 3 hours.
  • Serve the casserole with green vegetables and mashed potatoes, or with beans and crusty bread.

Notes

Nutritional Information 
  • This recipe is worth 9 Weight Watchers Smart Points per portion 
 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 315kcal | Carbohydrates: 12g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 398mg | Potassium: 707mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2264IU | Vitamin C: 83mg | Calcium: 39mg | Iron: 2mg
Course: Main
Cuisine: Slow Cooker, Spanish
Keyword: Spanish Pork