Cajun Pork Stew

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
500 g pork belly roast, cut into 3 cm pieces
400 g can diced tomatoes
1 corn cob, husks, silks and kernels removed
400 g can black beans, rinsed, drained
Coriander leaves, to serve
Lemon wedges, to serve

Dirty rice:

20 g butter
1 brown onion, finely chopped
1 tsp chilli powder
1/2 tsp ground turmeric
1 cup (200 g) long-grain rice, rinsed, drained
1 1/2 cups (375mL) chicken stock
2 spring onions, thinly sliced
1/2 cup coarsely chopped coriander

Method

Heat a frying pan over medium-high heat. Add the chorizo. Cook, stirring, for 5 minutes or until golden brown. Use a slotted spoon to transfer to a slow cooker.

Add onion, combined capsicum and celery to the pan. Cook, stirring, for 5 minutes or until onion softens. Add the cumin, ground coriander, paprika, oregano and garlic powder. Cook, stirring, for 1 minute or until fragrant. Transfer to the slow cooker.

Add pork to the pan. Cook, turning occasionally, for 5 minutes 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).

Add the corn kernels and black beans to the pork mixture. Cook for a further 15 minutes or until heated through.

Meanwhile, to make the dirty rice, melt the butter in a medium saucepan over medium heat. Add the onion. Cook, stirring, for 5 minutes or until softened. Add the chilli powder and turmeric. Cook for 30 seconds or until fragrant. Add the rice. Stir to coat. Add the stock. Bring to the boil. Reduce heat to low. Cook, covered, for 12 minutes or until rice is tender and liquid is absorbed. Set aside, covered, for 5 minutes to rest. Add the spring onion and coriander. Toss to combine.

Divide rice among serving bowls. Top with pork stew. Sprinkle with coriander leaves. Serve with lemon wedges.

Credits: Coles

Photo Credits: Coles