Mexican-style pork with beans
This Mexican-style pork with beans is made with leftover roast pork. You can add more cayenne or some Jalapeno for a fiery version. Serve it in taco or tortilla wraps (with salsa and guacamole), alternatively with steamed rice and a crispy salad. If dairy is not an issue, you can add a dollop of sour cream, yoghurt or some grated cheese.
Ingredients
Method
- Cut the roasted pork into small cubes and set aside.
- Thinly slice the onion & peppers, chop the garlic and set them aside.
- Heat the oil in a large frying pan and gently sauté the onion for 5 minutes.
- Add the garlic and pepper pieces, then stir-fry for a minute.
- Add the spices then the tomato purée, stir for a minute, then add a small glass of water.
- Season with salt and pepper, cover and gently cook for 15 minutes until you get a thick sauce.
- Add the pork and the drained beans. Cook for a couple of minutes.
- Meanwhile, cut the kernels off the cob.
- Add the corn to the stew and cook for another couple of minutes.
- Add the coriander leaves, a squeeze of lime and serve.