(at time of publication)
- 4 teaspoons canola oil
- 500g lean pork steak, cut in chunky pieces
- 1 large onion, quartered, sliced
- 2 cloves garlic, peeled, chopped
- 100g chorizo sausage, sliced
- 1 medium red capsicum, deseeded, sliced
- 400g can chopped tomatoes
- 2 tablespoons tomato paste
- 2 x 400g cans cannellini beans, drained, rinsed
- 1 teaspoon dried thyme
- 1-2 bay leaves
- ½-1 cup hot water
1 Preheat oven to 160°C. Heat half the oil over a medium-high heat in a large, heavy casserole dish. Add pork. Cook, occasionally turning pieces, until lightly browned all over. Remove pork with a slotted spoon. Set aside.
2 Add remaining oil to casserole dish, then add onion and garlic. Cook, stirring frequently, until onion softens then add chorizo and capsicum. Continue to cook for about 3-5 minutes, stirring occasionally, until onions turn clear.
3 Stir in tomatoes, tomato paste, beans, herbs, 1/2 cup hot water and browned pork with any juices. Return mixture to the boil then cover tightly and place on a rack just below the middle of the oven. Cook for 1 1/2-2 hours, or until pork is tender. Check during this time to make sure the mixture isn’t getting too dry. If dry, add some of the additional water.
4 Season to taste with salt and pepper and serve with crusty bread and a salad and/or lightly cooked vegetables on the side.
Make it gluten free: Use gluten-free tomato paste, canned tomatoes and chorizo sausage.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 4g
Dietary fibre 10g
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