Pork, Chorizo and Apple Casserole – Slow Cooker recipe
This is an all new made up recipe today. I usually cook pork and apple but had some chorizo in the fridge so decided to add that and make it a bit spicy. This recipe is for a slow cooker but you could just as easily put in the oven.
This will serve 4.
Serve with mashed potato, noodles, cous cous or rice along with any vegetables you like. You could try my Dauphinoise Potato.
500g Pork leg or shoulder cubed
100g large mushrooms – sliced (optional)
1tsp French Mustard
1tsp dried sage
568ml (1 pint)Vegetable or Chicken Stock
Salt and Pepper
Slow cooker 6 hours
Conventional oven 2 – 2.5 hours GAS 3 / 325F / 170C
- Chop onions roughly.
- Cut the Chorizo length ways and remove the outer casing. Cut each half into thin slices.
- Pour a little oil into a frying pan and fry the pork until just beginning to brown. Transfer to slow cooker.
- Quarter and peel the apples. Slice each quarter thickly and toss into the slow cooker.
- Slice mushrooms (if using) and add to the slow cooker
- Place the onions and chorizo into the frying pan and cook over a medium heat until the onion is transparent.
- Add the paprika and cook for a further minute.
- Pour in the stock, stir to deglaze the pan and bring to the boil.
- Stir in the mustard and sage, season well with pepper. (I don’t add salt at this point, I wait until the last hour and adjust seasoning then)
- Pour carefully into the slow cooker and give it a good stir.
- Place lid on the slow cooker and turn to LOW setting.
- You can give it a stir every couple of hours.
- After 5 hours stir and taste, adjust seasoning to suit. If you want a thicker gravy you can add a teaspoon of cornflour slaked in a little cold water and stir in or stir in some gravy granules.
- Cook for another hour and serve.
I was really pleased with how this turned out. The spicyness of the chorizo and paprika mellowed by the end of cooking. The sage remained just a background flavour. The apple keeps it tasting light and fresh.
Frying off the Pork:
Frying off the onion and chorizo:
The finished dish – served with a baked potato.
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