Heat the oil in a large pan and cook pork chunks in batches, until browned. Remove from the pan with a slotted spoon. Add the chorizo and cook for a few minutes, stirring, until its oil is released and the chorizo begins to turn crispy.
Add the onion, garlic and carrots to the pan and cook for 5 minutes, stirring and scraping up any sticky bits at the bottom of the pan. Stir in the paprika, tomato puree and plum tomatoes and cook for 2 minutes, before returning the pork to the pan with the rosemary and 300ml water.
Bring just to the boil, turn down to bubbling and cook for 15 - 20 minutes, stirring occasionally. Season to taste and serve with steamed sweetheart cabbage.
This recipe is part of the Real Food Easter Family Meal Plan >
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.