Spicy Pork Stew
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Prep Time
10 MINS
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Cook Time
3 HR 30 MINS
- KCals 165
- Carbs 8.9G
4 Servings
Ingredients
- 300 g diced pork all visible fat removed
- 1 red onion peeled and diced
- 2 red chillies deseeded and diced
- 3 garlic cloves peeled and crushed
- 1 red pepper deseeded and sliced
- 1 chicken stock pot
- 200 ml boiling water
- 2 tbsp tomato puree
- 1 tbsp Henderson's relish or Worcestershire sauce
- 2 tsp cider vinegar
- 1 tsp ground cumin
- 1 tsp white granulated sweetener
- 1 tsp dried chilli flakes
- ¼ tsp mustard powder
- salt and pepper to taste
- low-calorie cooking spray
- coriander chopped (optional)
Instructions
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Preheat the oven to 170°C.
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Spray a frying pan with low-calorie cooking spray and set the pan on a medium heat. Add the diced pork and season with a little salt and pepper. Fry until lightly browned on all sides.
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Add the onion, garlic, chilli and the pork to a casserole dish. In a jug combine the stock pot and water along with the tomato puree, Henderson’s relish, cider vinegar, sweetener, cumin, mustard powder and chilli flakes. Stir to combine.
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Pour the stock into the casserole dish and give the pot a stir. Cover with the lid and place into the oven.
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Cook for 3 hours then add the red pepper. Cover with the lid again and cook for a further 30 minutes.
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Sprinkle with coriander, if using, and serve with your choice of accompaniment.