Mexican pork and bean stew
Time to make: 8 hrs 15 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
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)
3 1/2 cups water
1/2 cup salt-reduced chicken stock
1 cup instant polenta
Total fat 11g
Saturated fat 4g
Dietary fibre 9g
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.
Make it gluten free: Check flavoured black beans, stock and ground spices are gluten free.
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