
Taco-spiced pork & pepper one-pot
https://www.coop.co.uk/recipes/taco-spiced-pork-and-pepper-one-pot
The whole family will love this simple dish, inspired by the punchy flavours of tacos
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 47g
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Ingredients
- 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
Method
- Put half the red onion slices into a small bowl
- Squeeze over the juice of 2 lime quarters, toss to mix and set aside to pickle
- Heat the oil in a large heatproof casserole dish over a high heat
- Fry the pork for 5 mins, until lightly golden, then mix in the paprika, cumin, coriander and remaining onion
- Fry for 10 mins, until the onion has softened
- Add the tomato purée and stock, cover, bring to the boil and simmer for 20 mins, until the pork is tender
- Add the peppers and cook for a further 5 mins
- Season, spoon over the soured cream, then sprinkle with the coriander and some of the pickled red onion
- Serve with the remaining pickled onion and lime wedges, with the shredded lettuce and tortilla wraps on the side