Quick Suppers From Madrid (Season 2, Episode 2)

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork loin

Chicken thigh is leaner and more affordable.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor with a higher smoke point.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and can be made at home.

Cut pork tenderloin into bite-sized pieces.

Slice Spanish chorizo into pieces.

Make a chorizo paste with 3 tablespoons of tomato juice and half of the chorizo, blend until smooth.

Mix the chorizo paste with the pork, add 1 teaspoon of salt, and let it marinate for 15 minutes.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat until smoking.

Add the marinated pork to the skillet in an even layer and brown for 4-6 minutes.

Transfer browned pork to a bowl.

In the same skillet, add 2 tablespoons of olive oil and 1 finely chopped large onion, cover and cook for 8 minutes until soft.

Deglaze the pan with 1/2 cup of dry sherry, scraping up the brown bits, and cook until almost evaporated for 2-4 minutes.

Cooking Techniques

Equipment Needed

Spice Level: