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Mexican pork and bean stew

  • Hands-on time: 15 mins
  • Time to make: 8 hrs 15 mins
  • Serving: 4 people
Ratings: 3.5
Ingredients

Ingredients

  • 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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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