Spanish Style Pork

Recipe GLPR28f18a21b24c9c

Spanish

Main Course

40 min

Servings: 4

Stovetop

SNAP eligible

Tender pork fillet cooked with aromatic vegetables, smoked paprika, and beans in a flavorful chicken broth, finished with fresh rosemary and bright lemon wedges. A satisfying Spanish-inspired main course ready in under an hour.

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Ingredients

500 g pork fillet, trimmed and sliced

2 tbsp olive oil

1 Spanish onion, chopped

2 celery sticks, finely chopped

2 tsp smoked paprika

1 tbsp tomato purée

750 mL hot chicken stock

400 g tin butter beans, drained and rinsed

200 g green beans, trimmed and halved

1 tbsp finely chopped fresh rosemary

1 lemon, cut into wedges

Directions

Place the pork slices on a cutting board and cover with plastic wrap. Using a rolling pin, gently flatten the slices to an even thickness. Heat 1 tbsp of olive oil in a large shallow pan over medium-high heat. Working in batches if needed, sear the pork slices until golden brown on both sides, approximately 3-4 minutes total. Transfer the browned pork to a plate and set aside.
Add the remaining 1 tbsp of olive oil to the same pan and reduce heat to medium. Add the chopped onion and celery, cooking gently for about 10 minutes, stirring occasionally, until both vegetables are softened and translucent. Stir in the smoked paprika and tomato purée, cooking for 1 minute to blend the flavors and remove any raw taste.
Pour in the hot chicken stock, stirring well to combine. Add the drained butter beans and stir to mix. Return the reserved pork slices to the pan and bring the mixture to a boil. Reduce heat to a simmer and cook for 10 minutes.
Add the trimmed green beans to the pan and continue simmering for 4 minutes more, or until the green beans are tender-crisp and the pork is cooked through. Taste and adjust seasonings as needed. Ladle the stew into bowls, garnish generously with fresh chopped rosemary, and serve with lemon wedges on the side. Crusty bread pairs well alongside.