kategorieë: KosEnglish recipes

A Mexican pot with a kick

Serves 6

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  • 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

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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.

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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.

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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.

Deel
Gepubliseer deur
Nicole Kemp

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