Slow-Cooked Pork with Spanish Chorizo and White Beans

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender slow-cooked pork shoulder simmered with smoky Spanish chorizo and creamy white beans for a hearty, comforting stew. This Spanish-inspired pork recipe, ready in about 140 minutes, pairs pork shoulder, 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Add 6 oz sliced Spanish chorizo to the pot and cook for 3 minutes until slightly crisp and fragrant.
3. Step 3: Stir in 1 large diced yellow onion, 2 diced carrots, and 4 minced garlic cloves. Sauté for 5 minutes until vegetables soften.
4. 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.
5. 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.
6. Step 6: Discard bay leaf, stir in 2 tbsp chopped fresh parsley, and serve hot.