Mexican pork and bean stew

Serves: 4

Time to make: 8 hrs 15 mins

Hands-on time: 15 mins

Ingredients

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spray oil
500g pork shoulder, cut in bite-sized pieces
400g can no-added-salt crushed tomatoes
400g can black beans with chilli (we used Delmaine)
2 cups spinach leaves, roughly chopped
2 spring onions, sliced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon chilli flakes (optional)
To serve
3 ½ cups water
½ cup salt-reduced chicken stock
1 cup instant polenta

Instructions

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1 Using the sear function on your slow cooker (or using a large non-stick pan over high heat), brown the pork.

2 Combine all ingredients in the slow cooker, adding an extra 1/2 cup of water if needed. Cook in slow cooker for 8 hours on low or 6 hours on high.

3 For the polenta, bring water and stock to the boil in a pot. Gradually whisk in polenta in a thin stream. Cook over low heat, stirring constantly, until it is thick and pulls away from side of pan (5-6 minutes).

4 Serve pork with polenta. Garnish with parsley or coriander and jalapenos or sliced fresh chillies.

Variations

Make it gluten free: Check flavoured black beans, stock and ground spices are gluten free.

Nutrition Info (per serve)

Calories 407 cal

Kilojoules 1700 kJ

Protein 34 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 40 g

Sugar 10 g

Dietary fibre 9 g

Sodium 580 mg

Calcium 110 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.