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Mexican Pork and Beans


Top cook and blogger, Dorset Foodie, delivers a satisfying meal in a bowl based on a classic Portuguese soup of pork, greens and beans. 

Mexican Pork and Beans Meal-in-a-Bowl


Dorset Foodie

Serves: 6
Prep time: 40 minutes
Cooking time: 1½ hours

INGREDIENTS

  • 5 tbsp good-quality rapeseed oil
  • 500g lean boneless pork, preferably organic, cut into bite-sized pieces
  • 2 onions, halved and thinly sliced
  • 1 tsp cumin seeds, crushed
  • ½ tsp dried oregano
  • sea salt to taste
  • 1 litre good-quality pork or chicken stock, home-made or from a pouch
  • 2 large garlic cloves, thinly sliced lengthways
  • 1–3 fleshy green chillies, deseeded and finely chopped
  • 3 plum tomatoes, peeled and chopped
  • 350g cooked borlotti beans or butter beans, drained
  • ½ tsp freshly ground black pepper
  • 150g trimmed and shredded kale
  • 5 tbsp chopped fresh coriander
  • 1-2 tbsp freshly squeezed lime juice
  • to garnish:
  • thinly sliced red onion
  • diced avocado, tossed in a little lime juice
  • lime wedges

to serve:

  • warm tortillas

METHOD

Heat 3 tablespoons of the oil in a large frying pan over medium-high heat. Add the pork and fry until lightly browned at the edges. Remove from the pan and set aside.

While the pork is frying, heat the remaining 2 tablespoons of oil in a casserole or heavy-based saucepan over medium-low heat. Add the onion, cumin, oregano and sea salt to taste. Stir well, then cover and cook gently for 30-35 minutes until the onion is very soft. Stir occasionally to prevent sticking, adding a splash of stock if the onions get too dry.

Stir in the garlic, chillies and tomatoes. Cover and cook for 10 minutes.

Next, add the meat, beans, stock, pepper and more sea salt to taste. Bring to the boil, then reduce the heat and simmer gently, with the lid slightly askew, for 45 minutes, or until the meat is tender.

Prepare the garnishes while the meat and beans are simmering.

Raise the heat to a brisk simmer and stir in the kale. Cover and simmer for 5-7 minutes more, until the kale is tender but still a nice bright green.

Stir in the coriander and lime juice. Serve right away with the garnishes and tortillas.

Recipe © Christine McFadden October 2017