Slow-Cooked Pork with Spanish Chorizo and White Beans
Tender slow-cooked pork shoulder simmered with smoky Spanish chorizo and creamy white beans for a hearty, comforting stew. This spanish-inspired pork ready in about 140 minutes pairs cut into 2-inch cubes pork shoulder, sliced Spanish chorizo sausage, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into 2-inch cubes pork shoulder
- 6 oz, sliced Spanish chorizo sausage
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrots
- 4, minced garlic cloves
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 2 cups, drained and rinsed canned white beans
- 3 cups chicken broth
- 1 whole bay leaf
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs cubed pork shoulder and brown on all sides, about 8 minutes. Remove pork and set aside.
- Step 2: Add 6 oz sliced Spanish chorizo to the pot and cook for 3 minutes until slightly crisp and fragrant.
- Step 3: Stir in 1 large diced yellow onion, 2 diced carrots, and 4 minced garlic cloves. Sauté for 5 minutes until vegetables soften.
- Step 4: Return pork to pot. Add 2 tsp smoked paprika, 1 tsp dried thyme, 1 1/2 tsp salt, 1 tsp black pepper, 3 cups chicken broth, 1 whole bay leaf, and 2 cups drained canned white beans.
- Step 5: Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 hours until pork is tender and stew thickens.
- Step 6: Discard bay leaf, stir in 2 tbsp chopped fresh parsley, and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Pork with Spanish Chorizo and White Beans take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Pork with Spanish Chorizo and White Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Pork with Spanish Chorizo and White Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Pork with Spanish Chorizo and White Beans for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Pork with Spanish Chorizo and White Beans?
Spanish pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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