Chilli pork with polenta dumplings
After affordable comfort food? This hearty family meal packs a spicy punch.
Serves
8
Prep
15m
Cooking
3h 40m
Ingredients
- 1 tbs olive oil
- 2kg Coles Australian Pork Shoulder Roast Boneless
- 1 brown onion, coarsely chopped
- 2 garlic cloves, crushed
- 400g can diced tomatoes
- 2 tsp smoked paprika
- 1 red birdseye chilli, thinly sliced
- 400g can red kidney beans, rinsed, drained
- 2 tbs finely chopped flat-leaf parsley
Polenta dumplings
- 1 1/4 cups (185g) self-raising flour
- 1/2 cup (85g) polenta
- 1 cup (80g) finely grated parmesan
- 100g butter, melted
- 1 cup (250ml) buttermilk
Method
STEP 1
Heat oil in a frying pan over medium heat. Cook pork, turning occasionally, for 10 mins or until brown all over.
STEP 2
Combine the onion, garlic, tomato, paprika and chilli in a slow cooker. Season. Add pork, rind-side up. Cover and cook for 3 hours on high (or 6 hours on low) or until pork is very tender.
STEP 3
Transfer the pork to a plate. Remove and discard the rind and any fat from the pork. Use 2 forks to shred pork. Return to the slow cooker. Stir in beans.
STEP 4
To make the polenta dumplings, combine flour, polenta and parmesan in a bowl. Season. Make a well in centre. Stir in butter and buttermilk. Roll level tablespoonfuls of the mixture into balls. Arrange over pork mixture. Cover and cook for 30 mins on high (or 1 hour on low) or until dumplings are cooked through. Sprinkle with parsley.
Dietary Information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
