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Chipotle pork, potato and capsicum tray bake recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Try our easy Chipotle pork tray bake for a quick midweek dinner - perfect for meal prep and freezing ahead of time!
Ingredients:
  • 2 tsp chipotle in adobo sauce (more to taste, if desired)
  • 2.50 gm smoked paprika
  • 2.50 gm ground cumin
  • 1 tsp dried oregano leaves
  • 7.20 gm honey
  • 4 pork cutlets
  • 2 chorizo, thickly sliced
  • 600g desiree potatoes, cut into wedges
  • 1 red onion, cut into wedges
  • 1 red capsicum, cut into thick strips
  • 1 yellow capsicum, cut into thick strips
  • 125ml (1/2 cup) chicken style liquid stock
  • 1/2 lime, juiced
  • Lime wedges, to serve
  • Sour cream, to serve
  • Fresh oregano sprigs, to serve
Instructions:
  • In a large bowl, mix together chipotle, paprika, cumin, dried oregano, garlic, honey, and 2 tablespoons of oil. Add the pork and chorizo, then toss until well coated. Transfer everything to a large sealable glass or plastic container.
  • Combine potato, onion, and capsicum in a spacious airtight container.
  • Chill containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
  • Preheat the oven to 200C/180C fan forced. Spread the vegetables from the container in a large roasting pan. Drizzle with the remaining oil and season. Bake for 20 minutes. Add the pork from the container, season, and pour in the stock. Cook for 25-30 minutes until the pork is cooked and the vegetables are tender. Garnish with lime wedges, sour cream, and fresh oregano before serving.

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