Smoky Chorizo and White Bean Stew

Pork shoulder, chorizo, cannellini beans, smoked paprika, and sherry vinegar simmer into a hearty Spanish-inspired white bean stew.

Prep: 20 min · Cook: 150 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 lb pork shoulder
• 6 oz chorizo
• 30 oz cannellini beans
• 1 unit onion
• 4 clove garlic
• 4 cup chicken stock
• 1 tbsp smoked paprika
• 1 tbsp sherry vinegar
• 2 tbsp olive oil
• 1 tsp salt

Cooking instructions

1. Cut the pork shoulder into 1-inch cubes and thinly slice the chorizo. Dice the onion and mince the garlic.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the pork cubes on all sides in batches to avoid crowding, then remove them from the pot. (about 10 min)
3. Reduce heat to medium. Add the chorizo to the pot and cook until the fat renders. Stir in the onion and cook until softened. (about 8 min)
4. Stir in the garlic and smoked paprika, cooking briefly until fragrant. (about 1 min)
5. Return the pork to the pot and pour in the chicken stock. Bring to a simmer, then cover and cook over low heat until the meat is very tender. (about 120 min)
6. Stir in the drained and rinsed cannellini beans and continue to simmer uncovered until the sauce thickens slightly. (about 10 min)
7. Remove from heat, stir in the sherry vinegar and salt, and serve hot. (about 1 min)