Pote Gallego (Galician Pork, Chorizo and Potato Stew with Kale)

• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 2 tsp Fine sea salt
• 800 g Pork shoulder, boneless
• 1 tsp Black pepper
• 200 g Chorizo sausage
• 4 cloves Garlic
• 2 tsp Smoked paprika
• 2 pieces Bay leaves
• 1.25 liters Chicken stock
• 700 g Yukon Gold potato
• 200 g Kale

1. Heat the olive oil in a large casserole over medium heat. Finely chop the onion; cut the pork into bite-sized chunks and season with 1 tsp of the salt and the pepper.
2. Brown the pork in batches until well coloured, 6 to 8 minutes per batch, then return it all to the pot. Slice the chorizo and add it to the pot for 2 minutes to release its oils.
3. Add the onion and cook for 6 to 8 minutes until softened. Crush in the garlic and cook for 1 minute, then stir in the smoked paprika for 30 seconds.
4. Add the bay leaves and pour in the chicken stock, scraping up any browned bits from the base. Bring to a gentle simmer, then cover and cook on low for 45 minutes until the pork is starting to turn tender.
5. Peel the potatoes and cut into chunky pieces, then add them to the stew with the remaining 1 tsp salt. Simmer, uncovered, for 20 to 25 minutes until the potatoes are tender but still holding their shape.
6. Strip the kale leaves from any tough stems and add to the pot. Simmer for 5 to 7 minutes until the kale is tender and the broth tastes rich; adjust seasoning if needed, then serve hot.

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