Ingredients
500g pork shoulder diced, 2cm
4 garlic cloves, chopped
1 onion, diced
1 carrot, diced
1 celery stick, diced
1 red capsicum
3 chillies, chopped finely
1 tbsp smoked paprika
1 tbsp cumin seeds
salt and pepper
2 tbsp olive oil
500ml chicken stock
¼ cup teriyaki
3 spring onions, chopped finely
300ml chopped diced tomatoes
2 large tomatoes, chopped
1 cup black beans, soaked overnight (or 1 can, rinsed)
½ bunch cup coriander to cook
1 lime, juiced
½ bunch coriander to serve
a dollop of sour cream or yoghurt to serve
Method
Heat 2 tbsp. oil in a saucepan over medium-high heat.
Season pork with olive oil, smoked paprika, cumin seeds, salt and pepper.
Then working in batches, add to pan, and cook, turning as needed, until browned on all sides,
about 6 minutes.
In another heated pan cook the vegetables, garlic, onion, carrot, celery, capsicum, tomatoes
and coriander in olive oil.
Once the vegetables are sweated down slightly, combine the pork in the pan together..
Reduce heat to a simmer, cover and cook for 30 minutes. Take the lid off and cook for
another 30-45 minutes.
Serve with a squeeze of lime juice, a handful of coriander and some sour cream or yoghurt.
