• Joanna Heath

Ever So Easy Spanish Pork Casserole

This is an adaptation from one of Delia Smith's recipes and it is so so easy. For me the idea of a pork casserole never really appealed but you can throw all these ingredients together and you get an easy, family friendly one pot dinner with a delicious mediterranean flavour. The olives really make it so don't forget these!

Serves 4 2hrs cooking time.

Preheat oven to 140 degrees celsius (fan)


1kg of shoulder of pork, well trimmed and cut into cubes (if you are short on time you can use loin of pork and you probably only need to cook the casserole for an hour)

1 tbsp of olive oil and a knob of butter

1 large or 2 small onions sliced

1 tbsp of flour

1 tsp tomato puree

400g tin of chopped tomatoes and 2 chopped tomatoes (don't worry if you don't have the fresh tomatoes, it'll be fine without)

1 tsp of dried oregano

175ml of red wine

2 cloves of garlic, crushed

1 tsp sea salt and plenty of black pepper

1x green or red pepper, thinly sliced

75g sliced green olives from a jar

Fresh basil if you have it.

Long grain rice to serve


In an oven proof and flame proof casserole heat the butter and the oil, before adding the pork cubes and onion, softening and browning for a few minutes.

Add the flour and stir in. Add the tomato puree and mix well.

Then add the tinned tomatoes and the oregano, heat for a couple of minutes.

Next add the wine, garlic, salt and pepper and bring to boiling point. Turn the heat down to simmer, cover with a tight fitting lid and transfer to the oven for 1 1/2 hours.

Add the peppers, olives and fresh basil (if you have it) and cook for a further 30mins.

Serve with long grain rice and basil sprinkled on top.

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