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  • 1 small onion, finely chopped
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1 tbsp fresh oregano, chopped
  • 1 can tomatoes
  • 1 tbsp tomato paste
  • 170 g chorizo sausage (whole)
  • 400 g pork leg, cut into 5 cm cubes
  • 2 potatoes, diced
  • 1½ cups chipotle sauce 
  • 1 cup chicken stock
  • 1 bay leaf
  • salt
  • shredded lettuce, to garnish
  • 1 avocado

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Fry onion and garlic in the oil until semitranslucent. Add the oregano, tomatoes and tomato paste, cooking for a further minute. Add ½ cup of the chicken stock and let simmer for 3 minutes.

While simmering, fry the chorizo in a griddle or heavy frying pan. When brown, set aside, keeping the excess fat in the pan. Add the pork cubes to this oil and fry until brown. To the tomato mixture, add the diced potatoes, chipotle sauce, pork and chorizo. Then pour in the remaining chicken stock, bay leaf and the salt. Cook over a low heat for 1 hour, or until pork is tender.

Place pork onto a serving dish and arrange the lettuce around the meat. Slice the avocado and arrange in a "star" shape on top of the meat.

Serve with hot tortillas and a green salad.