Brilliant Brazilian Ham Hock and Chorizo Stew
Recently, something quite unbelievable happened. My mum picked up a ham hock from the butchers for £3. This may mean nothing to you but we managed to make over fourteen meals out of it, including a glorious pea and ham soup made with stock from the bones and this knockout Brazilian stew.
Now, I realise that not everyone will be able to find such a bargain but pre-cooked shredded ham hock is widely available at butchers and supermarkets up and down the country and it's honestly cheap as chips. This stew is one of those meals that arose from rummaging around in my cupboards and seeing what I had to hand and, as is often the case with impromptu cooking, the results were surprisingly delicious. The chorizo adds sweetness, a touch of spice and real depth of flavour, while the chilli brings subtle heat, the black beans earthiness and the pineapple vibrance and acidity. This is the perfect family meal, just put the pot in the middle of the table and let everyone dig in!
Brilliant Brazilian Ham Hock and Chorizo Stew
Serves 6-8
Olive or rapeseed oil
225g chorizo, cut into chunks
1 large onion, diced
4 cloves garlic, finely chopped
2 red peppers, diced
1 green chilli, sliced
2 x 400g tins of chopped tomatoes
250ml chicken stock
400g shredded ham hock
1 x 400g tin of black beans, drained and rinsed
1 pineapple, peeled and cut into chunks
Heat some oil in a big casserole dish and fry the chorizo for 2-3 minutes until crispy, then remove and set aside to drain.
In the same pan, cook the onion, garlic, pepper and chilli for about 5 minutes until soft. Add the chopped tomatoes and stock, and bring to the boil.
Stir in the chorizo and ham hock then simmer for 15 minutes. Finally stir in the black beans and pineapple and cook for a further 5 minutes. Serve with veg and chips, bread or rice.
Now, I realise that not everyone will be able to find such a bargain but pre-cooked shredded ham hock is widely available at butchers and supermarkets up and down the country and it's honestly cheap as chips. This stew is one of those meals that arose from rummaging around in my cupboards and seeing what I had to hand and, as is often the case with impromptu cooking, the results were surprisingly delicious. The chorizo adds sweetness, a touch of spice and real depth of flavour, while the chilli brings subtle heat, the black beans earthiness and the pineapple vibrance and acidity. This is the perfect family meal, just put the pot in the middle of the table and let everyone dig in!
Brilliant Brazilian Ham Hock and Chorizo Stew
Serves 6-8 Olive or rapeseed oil
225g chorizo, cut into chunks
1 large onion, diced
4 cloves garlic, finely chopped
2 red peppers, diced
1 green chilli, sliced
2 x 400g tins of chopped tomatoes
250ml chicken stock
400g shredded ham hock
1 x 400g tin of black beans, drained and rinsed
1 pineapple, peeled and cut into chunks
Heat some oil in a big casserole dish and fry the chorizo for 2-3 minutes until crispy, then remove and set aside to drain.
In the same pan, cook the onion, garlic, pepper and chilli for about 5 minutes until soft. Add the chopped tomatoes and stock, and bring to the boil.
Stir in the chorizo and ham hock then simmer for 15 minutes. Finally stir in the black beans and pineapple and cook for a further 5 minutes. Serve with veg and chips, bread or rice.
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