8oz (225g) lean pork leg or shoulder steaks; 2oz (50g) chorizo sausage; 1 can (400g) chopped tomatoes; 1 clove garlic; 1 onion; 2 tsp (10ml) paprika; 4 tbsp (60ml) Greek yogurt; 1tsp (5ml) oil & parsley.
- Heat the oil in a large pan and cook the lean pork leg or shoulder steaks, cut into small cubes and the chorizo sausage, sliced for 3-4 minutes until browned.
- Crush the garlic and slice the onion and cook for a further 3-4 minutes.
Add the chopped tomatoes & parika and place in the oven and cook for 1-1.5 hours, at Gas mark 3, 160 C, 325 F, until pork is tender.
- Carefully stir in the Greek yogurt & serve sprinkled with parsley and a dusting of paprika.
- Serve with parsnips mashed together with lots of black pepper, a knob of butter and steamed green beans.
This recipe is kindly supplied by BPEX. For more recipes phone 01908 609821