Welcome to Jimmitys H&F. Lets kick it off with this tasty number, which is a great winter warmer and easy to mix it up with additional sides.
Approximate nutritional values (per serve) : 1881kJ, 28 grams protein, 22g carbohydrates, 27g fat.
Ingredients:
1kg boneless pork shoulder, cut into cubes (around 2-3cm)
1 large green capsicum
1 tbsp olive oil
1 cup chicken stock
2 cups salsa verde
1 medium onion, quartered
2 cups small baby potatoes
Salt and black pepper to taste
Method
Heat the oil in a frying pan on high.
Season the pork with salt and pepper.
Working in batches, add the pork cubes to the pan and sear them on all sides until they’re caramelised on the outside but still raw in the centre.
Transfer them to an ovenproof pot.
Add the stock to the hot frying pan and scrape up any crispy, flavourful bits of pork. Pour the broth over the pork in the pot and add the salsa verde, onion and capsicum.
Cook in an oven preheated to 150°C for two hours, adding the potatoes when 45 minutes remain.
Serve the pork in bowls with the stewed vegetables, along with a ladle of the cooking liquid.
A great addition, (as shown above), is to use hot corn or wholemeal tortillas and lime hunks/quarters for some quick tacos.
Season the pork with salt and pepper.
Working in batches, add the pork cubes to the pan and sear them on all sides until they’re caramelised on the outside but still raw in the centre.
Transfer them to an ovenproof pot.
Add the stock to the hot frying pan and scrape up any crispy, flavourful bits of pork. Pour the broth over the pork in the pot and add the salsa verde, onion and capsicum.
Cook in an oven preheated to 150°C for two hours, adding the potatoes when 45 minutes remain.
Serve the pork in bowls with the stewed vegetables, along with a ladle of the cooking liquid.
A great addition, (as shown above), is to use hot corn or wholemeal tortillas and lime hunks/quarters for some quick tacos.
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