Cerdo De Barcelona

This Spanish recipe is from a restaurant in Seattle, Washington.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2  tablespoons olive oil, divided
• 10  ounces  vermicelli or 10  ounces  spaghettini, broken into 2 inch pieces
• 1 1⁄2 lbs boneless pork chops, cut into bite size pieces
• 2 1⁄2 cups onions, chopped
• 1  tablespoon garlic, minced
• 8  ounces  fresh chorizo sausage, no casing
• 2 (14 1/2ounce) cans  fire roasted diced tomatoes, undrained (Hunts)
• 1 2⁄3 cups reduced-sodium chicken broth
• 1 1⁄2 teaspoons paprika
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  ground red pepper

Directions

1. 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.
2. 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.
3. 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.
4. 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.