Embrace the cooler weather and whip up our hearty Cajun pork stew. Packed with herbs and spices, this warming dish is slow-cooked for maximum flavour. It's sure to be a family favourite!
Serves66
Cook time4 hr 35 mins4 hour 35 minutes
Prep time20 mins20 minutes
Ingredients
2 chorizo, coarsely chopped
1 brown onion, finely chopped
1 red capsicum, seeded, finely chopped
1 green capsicum, seeded, finely chopped
2 celery sticks, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
1 tsp dried oregano
1/2 tsp garlic powder
500g Coles Australian Pork Belly Roast, cut into 3cm pieces
400g can diced tomatoes
1 corn cob, husks, silks and kernels removed
400g can black beans, rinsed, drained
Coriander leaves, to serve
Lemon wedges, to serve
Dirty rice
20g butter
1 brown onion, finely chopped
1 tsp chilli powder
½ tsp ground turmeric
1 cup (200g) long-grain rice, rinsed, drained
1½ cups (375ml) chicken stock
2 spring onions, thinly sliced
½ cup coarsely chopped coriander
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a frying pan over medium-high heat. Add the chorizo. Cook, stirring, for 5 mins or until golden brown. Use a slotted spoon to transfer to a slow cooker.
Step 2
Add onion, combined capsicum and celery to the pan. Cook, stirring, for 5 mins or until onion softens. Add the cumin, ground coriander, paprika, oregano and garlic powder. Cook, stirring, for 1 min or until fragrant. Transfer to the slow cooker.
Step 3
Add pork to the pan. Cook, turning occasionally, for 5 mins or until brown all over. Transfer to the slow cooker. Add the tomato. Cook for 3-4 hours on high (or 6-7 hours on low).
Step 4
Add the corn kernels and black beans to the pork mixture. Cook for a further 15 mins or until heated through.
Step 5
Meanwhile, to make the dirty rice, melt the butter in a medium saucepan over medium heat. Add the onion. Cook, stirring, for 5 mins or until softened. Add the chilli powder and turmeric. Cook for 30 secs or until fragrant. Add the rice. Stir to coat. Add the stock. Bring to the boil. Reduce heat to low. Cook, covered, for 12 mins or until rice is tender and liquid is absorbed. Set aside, covered, for 5 mins to rest. Add the spring onion and coriander. Toss to combine.
Step 6
Divide rice among serving bowls. Top with pork stew. Sprinkle with coriander leaves. Serve with lemon wedges.
500g Coles Australian Pork Belly Roast, cut into 3cm pieces
400g can diced tomatoes
1 corn cob, husks, silks and kernels removed
400g can black beans, rinsed, drained
Coriander leaves, to serve
Lemon wedges, to serve
Dirty rice
20g butter
1 brown onion, finely chopped
1 tsp chilli powder
½ tsp ground turmeric
1 cup (200g) long-grain rice, rinsed, drained
1½ cups (375ml) chicken stock
2 spring onions, thinly sliced
½ cup coarsely chopped coriander
Description
Embrace the cooler weather and whip up our hearty Cajun pork stew. Packed with herbs and spices, this warming dish is slow-cooked for maximum flavour. It's sure to be a family favourite!
Method
Step 1
Heat a frying pan over medium-high heat. Add the chorizo. Cook, stirring, for 5 mins or until golden brown. Use a slotted spoon to transfer to a slow cooker.
Step 2
Add onion, combined capsicum and celery to the pan. Cook, stirring, for 5 mins or until onion softens. Add the cumin, ground coriander, paprika, oregano and garlic powder. Cook, stirring, for 1 min or until fragrant. Transfer to the slow cooker.
Step 3
Add pork to the pan. Cook, turning occasionally, for 5 mins or until brown all over. Transfer to the slow cooker. Add the tomato. Cook for 3-4 hours on high (or 6-7 hours on low).
Step 4
Add the corn kernels and black beans to the pork mixture. Cook for a further 15 mins or until heated through.
Step 5
Meanwhile, to make the dirty rice, melt the butter in a medium saucepan over medium heat. Add the onion. Cook, stirring, for 5 mins or until softened. Add the chilli powder and turmeric. Cook for 30 secs or until fragrant. Add the rice. Stir to coat. Add the stock. Bring to the boil. Reduce heat to low. Cook, covered, for 12 mins or until rice is tender and liquid is absorbed. Set aside, covered, for 5 mins to rest. Add the spring onion and coriander. Toss to combine.
Step 6
Divide rice among serving bowls. Top with pork stew. Sprinkle with coriander leaves. Serve with lemon wedges.
