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spanish pork

Spanish Pork Recipe Card

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings: 6
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 lbs pork shoulder or pork loin cut into 1 ½-inch cubes
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 1 red bell pepper diced
  • 4 garlic cloves minced
  • 1 can 14 oz crushed tomatoes
  • ½ cup dry white wine or chicken broth
  • 1 cup chicken stock
  • 2 tsp smoked paprika pimentón
  • 1 tsp sweet paprika
  • ½ tsp cumin
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)
  • Optional: ½ cup green olives or roasted red peppers for garnish

Method
 

Brown the Pork:
  1. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Season pork with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
Cook Aromatics:
  1. In the same pot, sauté onion and red bell pepper until softened, about 5 minutes. Add garlic and cook 1 minute more.
Add Spices & Deglaze:
  1. Stir in smoked paprika, sweet paprika, and cumin. Pour in white wine to deglaze the pan, scraping up browned bits.
Simmer Sauce:
  1. Add crushed tomatoes, chicken stock, bay leaf, and browned pork back into the pot. Stir well.
Slow Cook:
  1. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until pork is tender and sauce thickens.
Finish & Serve:
  1. Taste and adjust seasonings. Garnish with parsley and optional olives or roasted peppers. Serve hot.

Notes

Serve with Spanish rice, roasted potatoes, or crusty bread to soak up the sauce.
For a richer flavor, marinate the pork overnight in olive oil, garlic, and paprika before cooking.
Can also be cooked low and slow in a crockpot (6–7 hours on low).
Leftovers taste even better the next day as the flavors meld.