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1
Heat the olive oil with the chorizo until it has gone crispy on a medium heat.
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2
Then remove the chorizo from the oil.
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3
Next add the onion, garlic and bay leaves and cook until onion is softened.
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4
About 3-4 minutes.
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5
Add the chopped tomatos, paste, garlic and onion salt and let it simmer for 5-6 minutes, stirring occasionally.
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6
Add the parsley into the sauce, simmer for another 1-2 minutes.
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7
Add the pork to the sauce and simmer with lid on for 2-3 minutes.
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8
Add the beer in and stir well.
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9
Simmer for 5-10 minutes.
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10
Stirring occasionally.
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11
Crumble the stock cube and add to the pan.
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12
Add the chilli.
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13
Next add in the kidney beans.
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14
Don't add the liquid in the can but set it aside in case pork starts during cooking.
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15
Simmer for a further 5 minutes.
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16
Break the spaghetti up and add to the pork.
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17
Replace lid and simmer until the pasta is cooked.
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18
About 10-15 minutes.
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19
I added the water from kidney beans plus around an extra 50ml of cold water as it started to dry during cooking.
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20
Stir regularly as it will stick to the pan.
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21
Add more water if needs be.
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22
Add in the sliced frankfurters and stir.
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23
Simmer for a further 2-3 minutes.
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24
Check seasoning before adding the potatoes.
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25
I had left over potatoes so I added them to the pork but you can omit or add fresh potatoes when you add in the pork.
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26
Cut the potatoes into chunks and add them to the pork.
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27
Simmer for another 1-2 minutes and turn heat off.
