Spanish pork butt

SPANISH-STYLE QUEBEC PORK BUTT

Portions : 4 - Preparation : 10 minutes - Cooking time : about 2 hours

Ingredients

• 800 g (1.75 lbs) Québec pork butt, coarsely cubed
• 125 ml (1/2 cup) cooked chorizo, cut into small cubes
• 30 ml (2 tbsp.) fat of your choice (butter, olive oil or Mycryo cocoa butter)
• 1 red onion, chopped
• 2 red peppers, cut into strips
• 1 green bell pepper, cut into strips
• 3 garlic cloves, chopped
• 3 sprigs thyme, leaves removed
• 30 ml (2 tbsp.) mild smoked paprika
• 5 ml (1 tsp.) turmeric powder
• 2 sprigs saffron
• 2 pinches cayenne pepper
• 125 ml (1/2 cup) white wine
• 250 ml (1 cup) water
• 4 tomatoes, quartered
• 250 ml (1 cup) crushed tomatoes
• 125 ml (1/2 cup) black olives, rinsed and pitted
• Salt and pepper to taste

Preparation

1. In a hot skillet, brown the meat and chorizo for 2 minutes in the fat of your choice. Set aside in a bowl.
2. In the same pan, brown the onion, peppers and garlic. Add the thyme, smoked paprika, turmeric, saffron and cayenne pepper and sauté for a further 1 minute.
3. Then deglaze with white wine. Add the water, tomatoes, crushed tomatoes, olives, meat and chorizo.
4. Cover and cook over low heat for 2 hours.
5. Check the seasoning and reduce, uncovered, to thicken the sauce slightly.
6. Serve with rice cooked in water with a pinch of saffron.