This is a delicious recipe for a Mexican pork stew using lean pork and sausages. Add in the chipotle paste it's a smokey, spicy delight!

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Cooking Info

Prep Time: 15 mins

Cook Time: 120 mins

Servings: 5

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Nutrition Information

Calories: 402

Protein: 41g

Carbs: 19g

Fat: 18g

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Food Diary Barcode

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Ingredients

1 tbsp. olive oil

400g (14 oz) reduced-fat pork sausage, cut into small pieces

1 red pepper, chopped

1 onion, chopped

10 g (2 tsp) garlic, minced

1 tbsp. Mexican (fajita) seasoning mix

20g (1 tbsp) chipotle paste

500g (1 lb) lean pork fillet, cubed

400g (14 oz) chopped tomatoes

400 ml (14 fl oz) chicken stock

160 g (5 oz) sweet corn, drained

Fresh coriander, handful

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Method

1. To make the Mexican Pork Stew, preheat your oven to 180 degrees Celsius (360℉).

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   In a large oven proof dish, heat the olive oil on a medium-high heat. Add the sausages, pepper and onion and fry for 5-10 minutes until everything starts to brown.

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   Add the garlic, Mexican seasoning and chipotle paste and fry for a further 30 seconds.

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   Add the pork fillet, chopped tomatoes and chicken stock and bring to the boil.

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   Once it’s at the boil, cover with a lid and place into the oven for 1 hour 30 mins. Be sure to stir mid way through cooking.

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   After the timer is up, add the sweetcorn, stir through and place back into the oven for 10 minutes more.

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   Serve and garnish with fresh coriander.