Preheat oven to 175C.
Place sliced chorizo into a cold frypan and slowly bring up to a medium heat on stovetop. Add onion and cook until soft.
Place cooked chorizo and onion, with all remaining ingredients to a large ovenproof pot. Stir gently, cover and place in the oven for 2 hours. After one hour reduce heat to 150C.
Before serving, remove meat from ham hock, discard bone and stir ham through the dish. Season to taste