👇 Recipe

🌿 Ingredients
Pork tenderloin, Spanish chorizo (Sichuan-style sausage)
Diced tomatoes, snow peas, onions, bell peppers, tomatoes
White wine, garlic, salt, olive oil

📝 Instructions
1️⃣ Chop the onions, garlic, bell peppers, and tomatoes; cut the pork and chorizo into pieces.
2️⃣ Heat olive oil in a pot. Fry the pork until golden brown. Add onions, garlic, and bell peppers; sauté until soft. Add tomatoes and simmer for 5 minutes until juices are released. Add diced tomatoes and chorizo; stew for about 10 minutes.
3️⃣ After 10 minutes add salt (for more flavorful pork, stew longer). Finally add snow peas; stew until they are well-flavored. Serve immediately.

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The origins of Carcamusa trace back to Toledo in Spain.
Legend has it that this dish dates back to the Middle Ages when Toledo was an important cultural hub in Spain. The city saw a rich exchange of ingredients and cooking techniques. As a home-cooked dish prepared through slow cooking methods that blend various flavors perfectly together, Carcamusa became a beloved local favorite and eventually spread to other regions.