Slow Cooked Cajun Pork Stew

Slow Cooked Cajun Pork Stew

Bring a splash of South American heat to your dinner time! Try this slow cooked succulent Pork Stew with vibrant South American spices.

What You’ll Need

Stew

• 500g Pork Belly (cut into 3cm pieces)
• 2 Chorizo Sausages (chopped)
• 1 Brown Onion (finely chopped)
• 1 Red Pepper (seeded, finely chopped)
• 1 Green Pepper (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
• 400g Tinned Tomatoes (chopped)
• 1 corn cob (only kernels needed)
• 400g can Black Beans (rinsed & drained)
• Coriander leaves, to serve
• Lemon wedges, to serve

Rice

• 20g butter
• 1 Brown Onion (finely chopped)
• 1 tsp Chilli Powder
• 1/2 tsp Ground Turmeric
• 200g Long-grain Rice (rinsed & drained)
• 375ml Chicken Stock
• 2 Spring Onions (thinly sliced)
• 1/2 Cup Chopped Coriander

Method

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.
2. Add onion, red and green peppers 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.
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).
4. Add the corn kernels and black beans to the pork mixture. Cook for a further 15 mins or until heated through.
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.
6. Divide rice among serving bowls. Top with pork stew. Sprinkle with coriander leaves. Serve with lemon wedges.