Pork, Chestnut and Chorizo Stew

Marinade

• 1000 g pork shoulder, boneless, cut in pieces (5 cm)
• 150 g onions, sliced
• 300 g dry red wine, full-bodied
• 2 bay leaves
• 4 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 1 celery stalk, sliced (2 cm)
• 8 cloves
• 6 garlic cloves, lightly crushed
• 12 black peppercorns
• 1 Tbsp juniper berries, lightly crushed

Stew

• 5 Tbsp olive oil
• 200 g chorizo, sliced (5 mm)
• 1 Tbsp tomato purée
• 2 tsp plain flour
• 20 g dried porcini mushrooms
• 100 g red vermouth
• 350 g water, boiling
• 1 beef stock cube (for 0.5 l), crumbled
• 1 tsp fine sea salt, plus 1 pinch
• ½ tsp ground black pepper, plus 1 pinch
• 70 g cooked, peeled chestnuts, halved
• 1 Tbsp unsalted butter
• 200 g chestnut mushrooms, thinly sliced