Cerdo De Barcelona

• 2 tablespoons olive oil, divided
• 10 ounces vermicelli or 10 ounces spaghettini, broken into 2 inch pieces
• 1 12 lbs boneless pork chops, cut into bite size pieces
• 2 12 cups onions, chopped
• 1 tablespoon garlic, minced
• 8 ounces fresh chorizo sausage, no casing
• 2 (14 1/2 ounce) cansfire roasted diced tomatoes, undrained (Hunts)
• 1 23 cups reduced-sodium chicken broth
• 1 12 teaspoons paprika
• 14 teaspoon salt
• 14 teaspoon ground red pepper

1. Heat 1 tablespoon of the oil in large skillet over medium-high heat until hot.
2. Add broken vermicelli; cook and stir until lightly browned.
3. Remove vermicelli from skillet; set aside.
4. Add the remaining 1 tablespoon oil to skillet.
5. Add pork and lightly brown all sides, about 10 minutes.
6. Remove pork and vermicelli from skillet; keep warm.
7. Add onions and garlic to skillet.
8. Cook 5 minutes or until onions are softened, stirring occasionally.
9. Add chorizo and cook 5 minutes or until cooked through and crumbly, stirring occasionally.
10. Stir in undrained tomatoes, broth, paprika, salt and pepper; bring to a boil.
11. Return vermicelli and pork to skillet.
12. Cook covered 10 minutes or until vermicelli is done, stirring occasionally.

olive oil, vermicelli, pork chops, onions, garlic, chorizo sausage, tomatoes, chicken broth, paprika, salt, ground red pepper

Taken from www.food.com/recipe/cerdo-de-barcelona-466025 (may not work)