Tocana spaniola cu porc si legume/Spanish pork and vegetable stew

O reteta perfecta pentru o seara friguroasa de iarna, acompaniata de un pahar mare de Rioja. Aceasta tocana rustica este o variatie a stilului popular din centrul Spaniei, folosind produse delicioase precum chorizo afumat, ardei dulci si rosii proaspete.

Ingrediente (6 pers.):
600g carne de porc fara os, taiata bucati mari
400g cartofi decojiti, taiati cubulete
1 ardei gras rosu si unul verde
2 linguri ulei de masline
O ceapa mare rosie tocata marunt
4 catei de usturoi zrobiti
100g jambon taiat grosier
1 chorizo feliat
2 cutii de rosii tocate
10g cimbru proaspat
2 linguri otet din sherry
100ml vin alb sec
O frunza de dafin
500ml supa de pui

Mod de pregatire:
Intr-o oala non-aderenta, incingeti uleiul si adaugati ceapa, usturoiul si carnea de porc. Lasati la foc mediu, pana ceapa se inmoaie, iar carnea se rumeneste.
Adaugati ardeii grasi taiati grosier, jambonul si chorizo. Continuati sa amestecati pentru 5 minute.
Adaugati restul ingredientelor, asezonati si puneti capacul. Lasati la foc mediu spre mic in jur de o ora jumatate, apoi dati la cuptor (180 grade)  pentru 20 de minute fara capac.
Serviti fierbinte cu muraturi.

Ingredients:
600g boneless pork shouder cut into 2 cm pieces
400g all-purpose potatoes, peeled and diced into 2 cm pieces
1 red and one green belly pepper
2 tablespoons olive oil
1 large red onion, chopped
4 garlic cloves, crushed
100g jamon
1 chorizo, sliced
2x400g tins tomatoes, chopped
10g thyme
2 tablespoons sherry vinegar
100ml dry white wine
1 bay leaf
500ml chicken stock

Instructions:
Place a pot over medium heat. Heat the oil then add the pork, onion and garlic. Cook for 5 minutes until onion is softened and the meat is slightly browned all over. Next, add the peppers cut in 2 cm squares, chorizo and jamon. Continue to cook, stirring occasionally, for another 5 minutes.
Add the rest of the ingredients, cover the pot and leave at medium to small heat, for 1 hour and a half.
Place the pot uncovered in the oven for 20 minutes. Serve hot with pickles.