Portuguese Pork & Clam Stew

• 1 1/2 lbs pork shoulder, cubed, boneless
• 1 large onion, peeled and finely chopped
• 4 garlic cloves
• 1 chili pepper, deseeded and finely chopped
• 1 teaspoon paprika
• 2 bay leaves
• 14 ounces tomatoes, chopped (1 can)
• 2 tablespoons tomato puree, heaping
• 50 ounces white wine
• 1 cup chicken stock
• 8 ounces chorizo sausage, skin removed and thickly sliced
• 2 dozen clams, small hardshell
• 1 cup coriander, chopped

1. Heat 2 tablespoons olive oil in a pot and brown pork in bunches. Set aside.
2. Add the onion to the pan and cook for 4 minutes, add garlic, chili, paprika.
3. and bay leaves and cook for three more minutes. Then stir in tomatoes, wine and stock and bring to the boil.
4. Add the pork and chopped chorizo and cook covered for 45 minutes until the pork is tender.
5. Add the clams then cover and cook for 5 minutes more until clams open. Stir coriander through stew and serve immediately with rice.

pork shoulder, onion, garlic, chili pepper, paprika, bay leaves, tomatoes, tomato puree, white wine, chicken stock, chorizo sausage, hardshell, coriander

Taken from www.food.com/recipe/portuguese-pork-clam-stew-364496 (may not work)