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Taco-spiced pork & pepper one-pot

Taco-spiced pork & pepper one-pot


The whole family will love this simple dish, inspired by the punchy flavours of tacos

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    1934kj 461kcal
  • Fat
    Med 24%
  • Saturates
    Low 29%
  • Sugar
    Low 14%
  • Salt
    Low 19%

% of adult’s reference intake | Carbohydrates per serving : 47g


  • 2 red onions, thinly sliced
  • 2 limes, quartered
  • 1/2 tbsp Co-op vegetable oil
  • 505g pack Co-op British outdoor bred pork loin steaks, trimmed of fat, cut into 3cm chunks
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp Co-op Italian tomato purée
  • 400ml chicken stock, made with
  • 1 reduced-salt stock cube
  • 3 mixed peppers, thinly sliced
  • 2 tbsp soured cream
  • 2 tbsp finely chopped coriander
  • Co-op little gem lettuce, finely shredded
  • 4 Co-op white tortilla wraps


  1. Put half the red onion slices into a small bowl
  2. Squeeze over the juice of 2 lime quarters, toss to mix and set aside to pickle
  3. Heat the oil in a large heatproof casserole dish over a high heat
  4. Fry the pork for 5 mins, until lightly golden, then mix in the paprika, cumin, coriander and remaining onion
  5. Fry for 10 mins, until the onion has softened
  6. Add the tomato purée and stock, cover, bring to the boil and simmer for 20 mins, until the pork is tender
  7. Add the peppers and cook for a further 5 mins
  8. Season, spoon over the soured cream, then sprinkle with the coriander and some of the pickled red onion
  9. Serve with the remaining pickled onion and lime wedges, with the shredded lettuce and tortilla wraps on the side

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