In Recipes, Sausage, Slow Cooker, Soups & Stews


Pork Cheek and Chorizo Stew

Marc Beaulieu


  • 2 pounds Johnston's Pork Cheeks trimmed of fat and sinew
  • ½ cup flour
  • 3 tablespoons olive oil
  • 2 chorizo sausages about 8-inch each, chopped in chunks
  • 2 onions finely sliced
  • 2 cloves garlic finely chopped
  • 4 peeled red peppers use vegetable peeler to remove most of skin
  • Juice from 1 lemon
  • 1 tablespoon caraway seeds
  • 1 cup white wine
  • 1 tablespoon sweet paprika
  • 1 tablespoon hot paprika
  • 1 cup sour cream
  • Chopped chives or green onions for garnish


  • Preheat oven to 325°F
  • Season flour with salt and pepper and dredge cheeks in it
  • Heat olive oil over medium high heat in a dutch oven and add cheeks to brown. Remove browned cheeks to a plate
  • Add chopped sausage to same dutch oven and brown; Remove to plate
  • Turn down heat, add onions to soften
  • Add sliced peppers and garlic to onions
  • Once peppers have softened add paprika, caraway, wine and lemon juice
  • Place browned cheeks and sausages back in pot and stir together
  • Place lid on and put in oven
  • Check pork after an hour and add water as needed. You need lots of sauce as it is tasty!
  • Place back in oven for an hour or so and check for tenderness of cheeks
  • Once cooked, place a heaping serving on a plate with a dollop of sour cream
  • Best served with boiled buttered little nugget potatoes

Leave a Comment

Recipe Rating