Pork and chorizo stew with roasted red peppers (Carcamusa) from Christopher Kimball's Milk Street Magazine, Sep/Oct 2018 (page 27)

  • dry sherry
  • ground cumin
  • garlic
  • dried oregano
  • parsley
  • canned tomatoes
  • pork tenderloin
  • grapeseed oil
  • Spanish chorizo sausages
  • roasted red peppers
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 25, 2018

    I served this as a main course over couscous and added peas. I diced the pork tenderloin a bit larger, so the stew needed a few extra minutes to simmer. Made 2 days ahead and reheated. It was delicious and my family loved it.

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