I've tried this and it's very, very good!


Spanish Pork Stew with Potatoes and Chorizo
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Serves 4

Ingredients

1 lb (450 g) piece trimmed shoulder of pork
1 lb (450 g) small salad potatoes
4 oz (110 g) Spanish chorizo sausage
1 x 350 g jar roasted peppers in oil, drained but left whole
1 fat clove garlic, peeled and thinly sliced
1 large red onion, peeled and cut into thick slices
6 sprigs of fresh thyme
1 tablespoon olive oil
¼ teaspoon saffron strands
2 tablespoons white wine vinegar
5 fl oz (150 ml) dry white wine
1 x 300 g jar or ½ x 560 g jar Heinz Tomato Frito
1 oz (25 g) pitted green or black olives, drained and thickly sliced
salt and freshly milled black pepper

Although there are a couple of subtle cheats here, this one does end up
tasting quite authentic. This is mainly due to the inclusion of a very
authentic ingredient, Heinz Tomato Frito. As we all know, Heinz have
long had a special relationship with the tomato, and I can’t praise this
careful blend of ripened Spanish tomatoes highly enough. All the recipe
itself involves is some initial chopping, followed by an extremely quick
assembly job. Then the whole lot is popped into the oven out of sight
and out of mind for 1½ hours.

Pre-heat the oven to gas mark 1, 275°F (140°C).

What you need to do here is chop the pork into 1 inch (2.5 cm) chunks
and pop it straight into the casserole. Then peel the skin off the
chorizo and slice it into similar-sized chunks before you toss it in to
join the pork. Next, add the drained peppers, the garlic and the onion.
After that, add the thyme, a very good seasoning of salt and freshly
milled black pepper and the olive oil. Now toss all the ingredients
together.

Next, using a pestle and mortar, crush the saffron to a powder and add
the wine vinegar. Add this to the casserole, followed by the white wine,
Tomato Frito, olives and the potatoes. Give everything another stir, put
a lid on the casserole and bring up to simmering point on top of the
stove, then transfer the casserole to the oven for 1½ hours.