Cerdo De Barcelona
photo by LucyS-D
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 29.58 ml olive oil, divided
- 283.49 g vermicelli or 283.49 g spaghettini, broken into 2 inch pieces
- 680.38 g boneless pork chops, cut into bite size pieces
- 591.47 ml onions, chopped
- 14.79 ml garlic, minced
- 226.79 g fresh chorizo sausage, no casing
- 2 (822.13 g) can fire roasted diced tomatoes, undrained (Hunts)
- 394.39 ml reduced-sodium chicken broth
- 7.39 ml paprika
- 1.23 ml salt
- 1.23 ml ground red pepper
directions
- Heat 1 tablespoon of the oil in large skillet over medium-high heat until hot. Add broken vermicelli; cook and stir until lightly browned. Remove vermicelli from skillet; set aside.
- Add the remaining 1 tablespoon oil to skillet. Add pork and lightly brown all sides, about 10 minutes. Remove pork and vermicelli from skillet; keep warm.
- Add onions and garlic to skillet. Cook 5 minutes or until onions are softened, stirring occasionally. Add chorizo and cook 5 minutes or until cooked through and crumbly, stirring occasionally.
- Stir in undrained tomatoes, broth, paprika, salt and pepper; bring to a boil. Return vermicelli and pork to skillet. Cook covered 10 minutes or until vermicelli is done, stirring occasionally.
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