• 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.