Entree: Spain – Aragon – Recao de Binéfar (Hearty Aragonese-style pork and chorizo stew from Binéfar, flavored with paprika and slow-simmered vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, trimmed and cut into 1 in (2.5 cm) cubes
- 8 oz (225 g) Spanish chorizo, sliced into 1/2 in (1 cm) rounds (about 2 links, approx. 225 g)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large (about 200 g) onion, finely chopped
- 3 garlic cloves, minced (about 12 g)
- 2 medium (about 400 g) potatoes, peeled and cut into 1 in (2.5 cm) cubes
- 1 large (about 200 g) red bell pepper, seeded and diced
- 1 cup (240 ml) dry white wine
- 1 1/2 cups (360 ml) chicken or vegetable stock
- 1 cup (240 g) crushed tomatoes
- 2 tsp (10 g) sweet smoked paprika (pimentón dulce)
- 1/2 tsp (2.5 g) hot smoked paprika or cayenne (optional)
- 2 bay leaves
- 1 tsp (5 g) fine salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Brown the meat and chorizo: Heat 2 tbsp (30 ml) olive oil in a large heavy pot over medium-high heat. Season pork cubes with salt and pepper and brown in batches until well seared, about 6–8 minutes total. Remove pork. Add sliced chorizo to the pot and cook 2–3 minutes until it releases oil and color; remove and reserve with the pork.
2. Sauté aromatics: Reduce heat to medium, add chopped onion and cook until softened, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
3. Deglaze and build sauce: Pour in 1 cup (240 ml) dry white wine to deglaze, scraping up browned bits. Let the wine reduce by half, about 2–3 minutes. Stir in 1 1/2 cups (360 ml) stock, 1 cup (240 g) crushed tomatoes, 2 tsp (10 g) sweet smoked paprika, bay leaves, and reserved pork and chorizo.
4. Simmer with vegetables: Add diced potatoes and red bell pepper. Bring to a gentle simmer, cover partially, and cook over low heat until pork is tender and potatoes are cooked through, about 35–45 minutes. If the stew becomes too thick, add extra stock or water 1/4 cup (60 ml) at a time.
5. Finish and serve: Adjust seasoning with salt and pepper and stir in chopped parsley. Serve hot with crusty bread or rice to soak up the sauce.