Spicy pork fillet stew with chorizo

Ingredients for 4 servings:

• 300 g pork fillet(s), in pieces
• 150 g sausage (chorizo), cut into not too thin slices
• 600 g tomatoes, ripe
• 2 tbsp olive oil
• 1 large red onion, finely chopped
• 3 cloves garlic
• 1 small pepper
• 2 tbsp Ajvar, hot
• 2 tbsp paprika powder, mild
• 1 tsp cumin, freshly ground
• some salt and pepper
• some water, if needed
• 1 handful of parsley, chopped
• 2 tbsp olive oil
• 2 tbsp paprika powder, mild
• 1 tbsp paprika powder, hot
• 1 tsp allspice, ground, alternatively coriander powder
• 1 tsp sugar
• 1 clove(s) garlic, finely sliced
• 1 sprig(s) rosemary
• some salt and pepper

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 15 minutes

as a tapa or main course

Cut the pork fillet into bite-sized pieces. Mix the oil with the spices, sugar, and garlic slices to make a marinade and mix well with the meat. Place the rosemary sprig into the meat and let it marinate for at least 2-3 hours, preferably overnight. If you don’t like allspice, you can substitute it with another spice. Freshly ground coriander, for example, also works. For the sauce, chop the onion and garlic very finely and slice the chorizo ​​not too thinly. Remove the stems from the tomatoes and cut into small pieces. I don’t peel them for this dish. Halve the peppers, remove the seeds (if you like it very spicy, leave them in), and cut into thin strips. Heat olive oil in a pot or pan. Add the onions and stir until they begin to brown. Then add the chorizo ​​slices and garlic and cook for a few minutes, stirring occasionally to prevent burning. Now add the tomatoes and pepper rings and reduce the heat to medium. Simmer uncovered for about 15 to 20 minutes so that the flavor of the sausage is absorbed into the sauce. If the mixture reduces too much, you can add two to three tablespoons of water. This depends on the tomatoes. Now reduce the heat to low, add the ajvar, and season with cumin, paprika, salt, and pepper. Only now brown the meat all over without the rosemary sprig (it cooks quickly) and serve it on top of the sauce with chopped parsley. This quantity makes tapas for about 6-8 people or a main course for 4 people. Serve with freshly baked bread or small baked potatoes. Note: If you prepare the sauce the day before, you should be careful with the seasoning, as the flavor becomes very strong/spicy overnight. However, most people prefer it then than fresh. The spiciness can be easily varied by using more or less chili peppers and hot paprika.