I griddled some thickly-sliced chorizo first, to get those attractive black bar-marks, as well as to get an interesting charred flavour on them. Then in a big-ass Creuset pan I fried a red and white onion, and a fair whack of garlic. Then some diced pork chop went in, and when browned some lovely sweet paprika. It never fails to amaze me how it’s flavour permeates the whole dish and resonates for such a long time. Then a tin of tomatoes, and my chorizo chums join the party. To this I add a jar of drained peppers and leave to simmer for about two hours. I served it with sour cream and homebaked bread for a true winter warmer.