Ingredients

• 2 tsp olive oil
• 1kg/2lbs 2oz pork shoulder
• cut into large cubes
• 200g/7oz chorizo
• cut into chunks
• 1 onion
• sliced
• 1 fennel bulb
• finely sliced
• 250ml/9fl oz chicken stock
• 2 lemons
• zest and juice
• 1 x 400g/14oz can chickpeas
• 100g/3½oz large pitted green olives
• 1 tbsp chopped fresh parsley
• wilted spinach

Directions

• Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.
• Add the chorizo to the pan and fry until crisp around the edges
• remove from the pan and set aside.
• Reduce the heat to medium and fry the onion and fennel for five minutes
• or until softened.
• Return the pork and chorizo to the pan
• then pour over the stock
• add the lemon juice and zest
• cover and cook slowly on a low heat for two hours
• or until the pork is very tender.
• Add the chickpeas and olives and cook for a further 15 minutes.
• Stir in the parsley and serve with wilted spinach.