How to Cook Spanish Style Pork Stew 'Secreto' Simmered in a Rich, Smoky Paprika Infused Sauce

pork secreto

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive while still suitable for cooking.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Bouillon cubes can provide flavor at a lower cost.

paprika

🥗Healthier: smoked paprika

💰Cheaper: regular paprika

Regular paprika is less expensive but still adds color.

Season the pork fillet/loin with some salt and pepper and set aside.

Prepare your veggie stock by bringing 2 cups of water to boil in a pan. Prepare and dice your veggies and add any veg ends (carrot peels, garlic, and onion skins) to the pot. Lower heat to medium.

Add around ½ teaspoon of salt, 6 black peppercorns, and a bay leaf, and allow the stock to simmer for around 15 minutes (you can continue making the rest of the recipe while it simmers).

Over high heat, add a splash of olive oil to your skillet and fry the pork pieces for about 5 minutes or until they become golden on both sides (turn once or twice). Just before removing them from the pan, add a pinch of smoked paprika to the steaks.

Remove the steaks from the pan and set aside for use later.

In the same pan, add the onion and cook for 2-3 minutes. Then, add the carrots and red pepper to the pan and cook for 5 minutes.

Stir in the garlic, white pepper, garlic powder, and the remaining paprika and mix well. Cook for 2 minutes or until everything is fragrant.

Add the veggie stock, the grated tomato (or tinned tomato), and the sprig of rosemary. Reduce heat and simmer for 5 minutes, stirring occasionally.

Add the capers and olives and mix well. Return the pork to the pan and continue to gently simmer for 20 minutes.

Serve over a bed of mashed potato, some steamed rice, or some fresh bread. There will be plenty of sauce to encourage a good mop-up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens