This Spanish pork stew is served as tapas in a lot of the bars I frequent in Southern Spain, each place has their own variation, so I thought I would share my version with you. It really reminds me of those cooler evenings in Spain watching the sun go down with a beer and being handed a plate of this…wonderful!

This is easy to make and great value too as we will use pork shoulder steaks, a good marbling of fat means this is a really tasty yet cheap cut of meat.

This stew has bags of flavour thanks to sweet smoked paprika power which has a rich, deep and warming taste. It is a real exotic spice which is really useful to have in the kitchen cupboard.

Serves 2


  • 5-600G x Pork shoulder steaks
  • 1 x Large onion
  • 1x Large green pepper
  • 2 x Cloves of garlic, crushed
  • 2 x Teaspoons of sweet smoked paprika
  • 1 x Teaspoon red or white wine vinegar or cider vinegar
  • 1 x Level teaspoon of sea salt
  • ½ x Teaspoon of white pepper
  • 3 x Tablespoons olive oil
  • 2 x Tablespoons plain white flour


Preheat your oven to 160C (320F or Gas Mark 3)

First quarter your onion and pepper then slice medium to thin. Add the olive oil to a frying pan and place on the hob on a low heat. Add the sliced onion and peppers and slowly sauté until soft.

When done add them to a lidded casserole dish.

Chunk up your pork steaks into pieces about 1 inch (2.5cm) square. Toss the pieces of meat in the flour, heat up the frying pan a little and fry them until they go completely change colour. Don’t worry about getting the meat brown, we want that flour and oil to bind and thicken our stew.

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Wonderful flavour!

Once done add to the casserole dish along with the salt, pepper, sweet paprika, vinegar and garlic. Stir together well and add about 150-200ml (9 fl oz) of cold water. Now stir it through again.

Once combined, add the lid to the casserole dish and place in the oven.

Cook for about 3 hours. We want that pork to have absorbed all of those flavours and become fall apart tender.

If you want to make this in a slow cooker then by all means do, just follow the cookers instructions.

Serve with potatoes or rice. In those bars in Spain it always comes with French fries, yes stew and chips who would have though it!

This is a great dish to bring some Spanish sunshine into your week 🙂

Remember to tell me how this stew worked out for you in the comments below.

Michael Robinson

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The Food Curator
The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together:
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