Susie’s Mexican Green Pork

I recently got asked for a good Pork dish, one that could be classed as a one pot dish that you could leave and go back too, this has got to be the recipe as it is really a versatile. One of our favourite meals which works best with shoulder pork as I believe the slow cooking draws all the flavour from the pork and it freezes well.

The coriander really sets this dish up and makes it different from most pork recipes.  If you like a spicy dish you can add more chilli but I find that one is usually enough and it looks very attractive served with wedges of fresh lime to squeeze over it.

I must be honest the kids love it with chips as well.  Generally we tend to have it with a mexican rice I make or just plain rice. Please make sure you use fresh coriander as it is not the same dish using dried.

Ingredients

• 1 tablespoons of olive oil
• 2 pounds lean, fresh boneless pork cut into 1 inch cubes
• 1 medium white onions,
• 1 cloves garlic, thinly sliced lengthwise or minced
• 2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 Large Green Pepper
• 1 Large green chilli, finely chopped
• 1 large tomato, peeled, coarsely chopped
• 60 ml fresh coriander leaves { large supermarket bunch}
• 20 fluid oz chicken stock or broth
• 2 teaspoons lime juice optional

Method

1. Heat the oil in a large stew pan and brown the pork a small amount at a time and place on a side plate.
2. Soften the onions and garlic and chilli for 2 mins then add the cumin, peppers,  herbs, tomatoes and gently cook for 5mins.
3. Add stock and bring up to a good simmer, then add the pork and  half the chopped coriander.
4. Cover and leave it to cook slowly for 1 hour
5. Uncover with the heat a little higher for another 15-20 minutes till the pork is really tender, during this stage add the other half of the chopped coriander. You should now have a rich and slightly reduced sauce covering very soft pork.
6. Serve with boiled rice and its good with chips