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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This Spanish recipe is from a restaurant in Seattle, Washington. Ingredients:
2 tablespoons olive oil, divided |
10 ounces vermicelli or 10 ounces spaghettini, broken into 2 inch pieces |
1 1/2 lbs boneless pork chops, cut into bite size pieces |
2 1/2 cups onions, chopped |
1 tablespoon garlic, minced |
8 ounces fresh chorizo sausage, no casing |
2 (14 1/2 ounce) cans fire roasted diced tomatoes, undrained (hunts) |
1 2/3 cups reduced-sodium chicken broth |
1 1/2 teaspoons paprika |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
Directions:
1. Heat 1 tablespoon of the oil in large skillet over medium-high heat until hot. Add broken vermicelli; cook and stir until lightly browned. Remove vermicelli from skillet; set aside.
2. Add the remaining 1 tablespoon oil to skillet. Add pork and lightly brown all sides, about 10 minutes. Remove pork and vermicelli from skillet; keep warm.
3. Add onions and garlic to skillet. Cook 5 minutes or until onions are softened, stirring occasionally. Add chorizo and cook 5 minutes or until cooked through and crumbly, stirring occasionally.
4. Stir in undrained tomatoes, broth, paprika, salt and pepper; bring to a boil. Return vermicelli and pork to skillet. Cook covered 10 minutes or until vermicelli is done, stirring occasionally.
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