Chilli pork with polenta dumplings

After affordable comfort food? This hearty family meal packs a spicy punch.

8

15m

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

Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Yeast-free

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.