Mexican Pork Casserole
A Mexican-inspired twist on a classic casserole dish.
Ingredients
- 2 tsps oil
- 1 lb pork fillet cut into 1 inch cubes
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1 small onion chopped
- 1 clove garlic crushed
- 1 oz flour
- 1/2 oz instant coffee
- 3/4 pint stock
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1 small chilli pepper seeded and chopped
- 15 oz canned red kidney beans rinsed
- 15 oz canned chickpeas rinsed
- Tortilla chips to garnish
Instructions
- Heat a browning dish for 5 minutes on HIGH. Put in the oil and add the pork cubes. Cook for 4 minutes on HIGH, stirring frequently, until slightly browned.
- Add the cumin, coriander, garlic, onion and flour, and cook for 1 - 2 minutes on HIGH.
- Dissolve the instant coffee in the stock and add to the casserole, stirring well.
- Add the peppers, cover, and cook on MEDIUM for 30 minutes.
- Add the beans and chickpeas and heat for 4 minutes on MEDIUM. Serve with tortilla chips.
Calories: 401 kcal
Carbohydrates: 45 g
Protein: 36 g
Fat: 9g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 74 mg
Sodium: 987 mg
Potassium: 1149 mg
Fiber: 12 g
Sugar: 5 g
Vitamin A: 837 IU
Vitamin C: 50 mg
Calcium: 95 mg
Iron: 5 mg