Preparation:
In a large pan over high heat, fry the red chile pepper in olive oil for 2 minutes. Add the pork and fry until it is brown on the outside; add a pinch of salt and pepper (it’s important that this be done over very high heat to make sure the pork stays tender and doesn’t become rubbery). Once pork is brown, remove from the pan, add some additional olive oil to the pan, and sauté the onion and garlic. Once they are translucent, add back the browned pork and also add a cup of white wine (enough to cover the pork). Once the pan starts boiling, turn down heat and simmer for 15–20 minutes in order to evaporate the wine. Now you can mix in the chorizo and ham. Stir a bit and add in the green peas. After a couple of minutes stirring the pot, add in the tomato sauce and simmer another 30 minutes. Do a final taste test and add salt and/or pepper as needed. Serve with a slice of crusty French bread.
