Pork and Chorizo Chilli

I bought some pork shoulder on a whim thinking I'd slow cook it but then I changed my mind on the garlic and mustard dish I was planning and improvised a slow cooked chunky pork chilli and man it was good.  You could also use pork belly I would think for this but it would make it less healthy.  Ok, chorizo isn't the healthiest thing but with masses of beans, this isn't so bad either and really thrifty (and most importantly tasty).

Pork and chorizo chilli - Serves 4 but freezes well, have leftovers for lunch

Ingredients

420g, 15oz Pork shoulder steaks

1/2 onion, chopped

1 tsp olive oil

1 pepper, chopped up

1/2 glass red wine

100g, 4oz chorizo

400g, 14oz tinned chopped tomatoes

240g, 9oz (drained weight) tinned red kidney beans

240g, 9oz (drained weight) tinned borlotti or pinto beans

3 cloves garlic

1 dried chilli

2 tsp smoked paprika
Tabasco, cheddar, coriander (cilantro) to serve.

Method

Dry fry the pork steaks and put in the slow cooker.  This is important as it adds flavour (Maillard reaction.)  Fry the onion in the olive oil and put into the slow cooker.  Deglaze the frying pan with wine and add to the slow cooker.

Add in the chopped pepper, chorizo, tomatoes, beans, garlic, chilli and smoked paprika.

Slow cook for about 4-5 hours or until the pork is soft.  Break up the pork and season with salt, pepper and some tabasco if you like it spicier.  Serve either on it's own, perhaps with some coriander (cilantro) and grated cheese or with rice or tortillas.