Spanish pork casserole with olives

This casserole is rich with Spanish flavours, particularly brought on by the peppers and olives.

Preparation Time: 15 Mins

Cooking Time: 2¼ Hrs

Total Time: 2¾ Hrs

Ingredients

For 6 servings…

2 tbs               Olive oil     

910 gms           Pork  - shoulder - cet into bite-sized pieces

2                    Onions  - chopped    

1 tbs               Flour        

2 tins              Tomatoes   

170 ml             Wine  - red 

2 cloves           Garlic  - crushed       

1 tsp               Basil  - dried

  Pepper  - freshly ground, black         

  Salt              

1                    Pepper  - green, chopped        

60 gms            Olives  - green - sliced

To serve

                     Green salad

                     Rice         

Method

Heat an oven to 140°C.

Heat the oil in a large flameproof casserole, then add the cubes of pork and brown them on all sides - cook a few pieces at a time and then remove them to a plate as they’re done.  Then add the onions to the casserole and brown them for a few minutes before returning the meat to the pan and sprinkling in the flour.

Stir everything well and add the tomatoes, chopped.  Pour in wine, add the garlic, basil and salt and pepper.  Stir, bring slowly to simmering point and cover with a tight-fitting lid.

Transfer the casserole to the centre shelf of the oven and cook for 1½ hours.  After that add the chopped pepper and sliced olives, cover again, then cook for a further 30 minutes.

Serve with rice and green salad.

Variations

Different coloured peppers can be used as can different olives.

Wine recommendations

A robust red wine.

Conventional

     Rioja

Interesting

     Corbières

     Côtes du Luberon

     Côtes du Rhône

     Lirac