Name: Slow-cooker Mexican pork chilli with pickled corn salsa
Prep time: 25 min
Cook time: 410 min
Total time: 435 min
Yield: 1
Cuisine: mexican
Ingredients: 36.40 gm olive oil; 1.5kg pork scotch (neck); 1 large brown onion, halved, thinly sliced; 1 large red capsicum, thinly sliced; 4 fresh jalapeno chillies, quartered, seeded; 3 garlic cloves, chopped; 5.00 gm smoked paprika; 2 x 400g cans cherry tomatoes in juice; 4.50 gm sugar; 127.50 gm chicken style liquid stock; Mini corn tortillas, warmed, to serve; 2 x 125g cans corn kernels, rinsed, drained; 40.00 ml white wine vinegar; 18.20 gm extra virgin olive oil; 40.00 ml chopped fresh coriander leaves

Slow-cooker Mexican pork chilli with pickled corn salsa

0 Likes

Prep Time:
25 minutes

Cook Time:
410 minutes

Total Time:
435 minutes

Slow cook or pressure cook a delicious pork chili.

Ingredients:

1.5kg pork scotch (neck)
1 large brown onion, halved, thinly sliced
1 large red capsicum, thinly sliced
4 fresh jalapeno chillies, quartered, seeded
3 garlic cloves, chopped
2 x 400g cans cherry tomatoes in juice
4.50 gm sugar
127.50 gm chicken style liquid stock
Mini corn tortillas, warmed, to serve
2 x 125g cans corn kernels, rinsed, drained
40.00 ml white wine vinegar
18.20 gm extra virgin olive oil
40.00 ml chopped fresh coriander leaves

Instructions:

In a large frying pan over medium-high heat, heat half of the oil. Add the pork and cook for 6 minutes, turning occasionally, until well-browned. Transfer the pork to the slow cooker.
Heat the remaining oil in a pan, then add the onion and cook while stirring for 3 minutes until softened. Add the capsicum and chilli, cook while stirring for 5 minutes until the capsicum is just tender. Next, add the garlic and paprika, cook for another minute until fragrant, and finally spoon the mixture over the pork.
Place juicy tomatoes, a hint of sugar, and flavorful stock into the pot. Enhance with a sprinkle of salt and pepper. Cover and simmer gently for 6 hours until the pork is melt-in-your-mouth tender, gently flipping it every 2 hours. Delicately extract the pork from the sauce and use two forks to shred it into savory pieces. Return the glorious pork to the sauce and let it mingle for an additional 30 minutes.
Prepare the Pickled Corn Salsa: Toss corn with vinegar and oil in a bowl and allow to marinate for 30 minutes. Mix in fresh coriander before serving.
Enjoy the pork with warm tortillas and zesty salsa on the side.

We use cookies

Similar Recipes

Slow-cooker pulled pork chilli

Slow-Cooker Southwestern Pork Stew

Chilli con carne with popped kidney beans

Slow Cooker Pork Green Chili

Green Chili