Casseroles, Stews

Mexican pork and bean stew

Author: Niki Bezzant - Founding Editor

Photographer: Devin Hart

First published: Jun 2015

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Serves: 4

Time to make: 8 hrs 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

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

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 407cal

Kilojoules 1700kJ

Protein 34g

Total fat 11g

–Saturated fat 4g

Carbohydrates 40g

–Sugars 10g

Dietary fibre 9g

Sodium 580mg

Calcium 110mg

Iron 7mg

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.

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