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Braised Pork Shoulder
with Chickpeas, Kale & Chorizo

This slow cooked dish of pork shoulder braised with carrots and tomatoes and then served with chickpeas, kale, and chorizo is perfect when you need something warming and comforting when the weather turns cool. You can serve the pork with another side, like mashed potatoes or pasta, if you wish. Similarly, you can serve the Chickpeas, Kale & Chorizo with another protein, like roast chicken.

Braised Pork Shoulder by Simon Majumdar

Braised Pork Shoulder with Chickpeas, Kale & Chorizo Recipe

(Serves About 4)


For the Pork Rub:

  • 3 lbs. Pork Shoulder

  • 1 Teaspoon Garlic Powder

  • 1 Teaspoon Onion Powder

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Ground Black Pepper

  • 1 Teaspoon Paprika

  • 1 Teaspoon Dried Oregano

  • 2 Tablespoons Olive Oil


For the Pork Braise:

  • 1 Large White Onion (Chopped)

  • 3 Cloves Garlic (Minced)

  • 3 Carrots (Peeled and Diced)

  • 1 - 16 oz. Can Tomatoes

  • 1 Bouquet Garni (Filled with Fresh Sage, Rosemary, Thyme, etcetera)

  • 1 Cup Beef Stock

  • 2 Teaspoons Kosher Salt

  • 2 Teaspoons Ground Black Pepper

  • 3 Tablespoons Olive oil


For the Chickpeas, Kale & Chorizo:

  • 2 Cups Chickpeas (Drained and Rinsed)

  • 1 White Onion (Chopped)

  • 3 Cloves Garlic

  • 2 Cups Kale (Chopped)

  • 2 Spanish Chorizo Sausages (Sliced)

  • ½ Cup Beef Stock

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Ground Black Pepper


For the Braised Pork:

  1. Combine all of the pork rub ingredients in a bowl.

  2. Add the pork and massage the rub all over the flesh.

  3. Cover the bowl in plastic wrap and allow to sit in the refrigerator for at least an hour.

  4. When ready, sear the pork in a hot pan or skillet until it has a good golden color.

  5. Remove the pork, but keep this pan to cook the chickpeas.

  6. In a large oven-proof casserole dish or Dutch oven, add the olive oil and warm to a medium heat.

  7. Add the onions and season with salt and pepper.

  8. Cook for 3-5 minutes.

  9. Add the garlic.

  10. Cook for 3-5 minutes

  11. Add the carrots.

  12. Cook for 3-5 minutes

  13. Add the tomatoes, the beef stock and the bouquet garni.

  14. Combine well.

  15. Place the pork on top of the sauce and place a lid on the pan.

  16. Cook the pork in a 325 degrees Fahrenheit oven for 2 hours. At the 1 hour level, turn the pork over in the sauce.

  17. When ready, remove the pork from the sauce and slice.

  18. Optional: You can thicken the sauce with a beurre marnie (a mixture of equal parts flour and butter whisked into the sauce), if you wish to make it a little thicker.

  19. Serve the pork slices with a little (or a lot) of sauce poured over them.


For the Chickpeas, Kale & Chorizo:

  1. Fry the chorizo slices until they have taken on some color and released their paprika juices into the pan.

  2. Remove the chorizo and add the olive oil.

  3. Add the onions.

  4. Season with salt and pepper and cook for 2-3 minutes.

  5. Add the garlic.

  6. Cook for 3-5 minutes.

  7. Add the chickpeas and beef stock, and simmer for 3-5 minutes.

  8. Add the chopped kale and return the chorizo to the pan.

  9. Check for seasoning and serve.


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