On Sun, 10 Aug 2008 19:10:37 +0100, Sandy >
wrote:

>Corey Richardson wrote:
>> I've tried this and it's very, very good!
>>
>>
>> Spanish Pork Stew with Potatoes and Chorizo
>> -------------------------------------------
>>
>> 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.
>>
>
>
>Excellent recipe, thank you, I was just hunting around for one to use up
>some pork and chorizo!
>
>The only ingredient I don't have to hand is the Heinz Tomato Frito. Can
>you tell me what it consists of please? Can I substitute it with some
>other tomato sauce e.g. passata plus herbs/spices?

I'm glad it's of use to someone else, it's very nice.

Yes, I've substituted the Heinz Tomato Frito with herb and garlic
passata and it works just as well.