Pork and Fennel Casserole

A Mediterranean-flavoured casserole featuring pork shoulder, chorizo, fennel, and chickpeas, slow-cooked until tender and served with wilted spinach.

Pork High Protein Chorizo One-Pot Slow-Cooked

Estimated Nutrition

Calories

947

kcal / serving

3788 kcal total

Carbs

24g

per serving

95.8 g total

Fat

67g

per serving

268 g total

Protein

62.1g

per serving

248.4 g total

Cook Time

135

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

zest and juice

LegumesPulses

400

Chickpeas

canned, drained weight

Liquids

250

Chicken Stock

Meat

1000

Pork Shoulder

cut into large cubes

200

Chorizo

cut into chunks

NutsSeeds

tbsp

Parsley

chopped, fresh

OilsFats

Olive Oil

two tablespoons

Vegetables

piece

Onion

sliced

piece

Fennel Bulb

finely sliced

100

Green Olive

large, pitted

200

Spinach

wilted, for serving

Method

Return meats to the pan, add stock, lemon juice, and zest.

Heat 30ml oil in a large frying pan and fry the pork cubes until golden-brown.

Remove the pork, add the chorizo chunks, and fry until the edges are crisp.

Set the chorizo aside, reduce heat, and fry sliced onion and fennel for five minutes.

Cover and cook on low heat for two hours until pork is tender.

Add chickpeas and olives and cook for another 15 minutes.

Stir in parsley and serve with wilted spinach.