Slow Cooked Pork and Cauliflower Stew

About

This simple Keto pork stew is seasoned with aromatic herbs and simmered in a rich tomato broth. Our low carb stew is prepared with smokey Spanish chorizo, diced pork shoulder, fragrant dried thyme, rosemary, smoked paprika, and tender cauliflower florets. Once prepared, the pork is simmered in a fragrant tomato broth until the meat is tender and the sauce reduced. This Keto stew recipe is perfect served on its own as a warming lunch or a filling dinner with sides.

What Kind of Chorizo Should I Use?

We have used a cured Spanish chorizo for our low carb stew recipe. The chorizo is cooked through to release its juices and fats, adding flavor to the broth and cauliflower. If preferred, you could use a Mexican chorizo or another spicy sausage. Please be sure to adjust your cooking times and macros as needed to account for different ingredients used.

Serving Suggestions

Our warming low carb stew can be served on its own as a hearty winter lunch option. Alternatively, you could serve the stew for dinner with some additional Keto sides. We love our stew served with a slice of buttered low carb bread, perfect for dipping.

Ingredients

14 ounce pork roast, shoulder, fresh, no visible fat eaten
2 oz fresh food spanish chorizo
1 ¼ cup cauliflower florets
1 tablespoon extra virgin olive oil
1 tablespoon red onion
1 clove garlic
1 teaspoon gourmet collection smoked paprika
1 teaspoon thyme, dried
1 teaspoon rosemary, dried
1 tablespoon tomato paste
¾ cup tomato sauce
1 cup chicken broth, bouillon or consomme, homemade

Instructions

Heat the olive oil in a large saucepan/Dutch oven over a medium/high heat. Roughly chop the chorizo. Add the chorizo to the saucepan and cook until lightly golden and releasing its oils. Remove from the pan with a slotted spoon and set to one side.
Add the diced pork to the saucepan used to cook the chorizo. Cook the pork until browned all over. Remove the pork from the pan with a slotted spoon and set aside with the chorizo.
Finely dice the onion and thinly slice the garlic. Add the onion and garlic to the saucepan used to cook the pork and chorizo. Sweat gently over a low heat for just a few minutes until tender and fragrant.
Add the rosemary, thyme and paprika to the saucepan. Add the tomato paste and stir well to combine. Cook gently for a minute to warm the herbs and spices through. You may add more or fewer herbs and spices as desired.
Add the chicken stock and tomato sauce to the saucepan. Bring up to a boil. Reduce to a simmer and return the pork and chorizo to the saucepan. Cover and cook gently for 50 minutes. You may add salt and pepper if desired. This will depend on the strength of seasoning in your stock and chorizo.
Remove the lid and add the cauliflower florets to the saucepan. Stir well to combine. Simmer for 10 minutes or until the cauliflower is tender and the sauce is reduced down.