Pork, Chorizo & Mushroom Casserole

A Stokes recipe by one of our Food Lovers

  • Serves 4
  • 45 minutes
Taste without compromise

What you'll need

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Jar 170g
£3.40
Case 6x 170g
£20.00
Bottle 300g
£4.05
Case 6x 300g
£23.55
Add Selected Products
From your local shop
  • 1 medium sized pork tenderloin cubed (600 / 700gms)
  • 150g chorizo skinned and diced
  • 250g Portobello mushrooms, cut into thick chunks
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 red pepper, sliced
  • ½ tsp cumin seeds, roughly crushed
  • Philly-style creamed cheese
  • Stokes Dijon Mustard
  • Stokes Chilli Ketchup
  • 1 bottle dry cider
  • 250ml chicken stock
  • 2 tbsp flour

This is probably one of the simplest casseroles that creates such a wonderful combination of exciting tasted. Cutting the mushrooms into thick chunks and adding them for just the last 15 or so minutes leaves their full texture and taste, adding further physical interest to the dish.

Method

  1. Soften the onion in some oil, add the chorizo and pork. Keep the contents moving to release the paprika, spices and garlic from the chorizo and infuse the pork.
  2. Add 2 tsp Stokes Dijon Mustard and a couple of good glugs of Chilli Ketchup.
  3. Dust the contents with the flour before adding the carrot and pepper; then add the cider and stock to just cover the contents.
  4. Simmer gently, covered, for 30 minutes before adding ½ tub (about 2 tbsp) of Philly-style creamed cheese.
  5. Stir to create a creamy, thickening sauce then add the mushrooms.
  6. Simmer for 15 minutes.
  7. Taste, season, and serve with rice & peas.