A Mexican pot with a kick

Serves 6

• 45 ml (3 tbsp.) olive or avocado oil
• 15 ml (1 tbsp.) fennel seeds
• 30 ml (2 tbsp.) dried oregano
• 15 ml (1 tbsp.) finely ground cumin
• 125 ml (½ c) cake flour
• Salt and ground black pepper
• 1.5 kg boneless pork neck, cubed
• 2 onions, chopped
• 2 carrots, peeled and cut into 3 cm pieces
• 2 cloves garlic, crushed
• 410 g can whole peeled tomatoes, mashed with a fork
• 500 ml (2 c) stock
• 1 green chili, seeded and finely chopped
• 30 ml (2 tbsp.) chopped jalapeno peppers
• 1 bay leaf
• 4 green peppers, seeded and cubed
• 4 corn, chopped
• 2 x 410 g can red kidney beans, drained
• handful chopped coriander

1 Mix half the fennel, oregano and cumin with the flour and season to taste. Roll the meat in the flour and fry until brown in hot oil in the pot.

2 Add the onions, carrots and garlic and fry until brown. Season to taste.

3 Add the tomatoes, stock, peppers and bay leaf. Cover and simmer for about 2 hours until the meat is tender.

4 Add the peppers, then corn and finally the kidney beans on top, cover and simmer for 30 minutes or until done.

5 Mix the coriander through and serve with nachos and tomato and avocado salsa.