Mexican pork and bean stew
- 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
Log In or Sign Up to save this recipe to your shopping list.
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.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 4g
Dietary fibre 9g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.