Mexican pork fiesta

 

Mexican pork fiesta

A Free Mexican feast of tender pork and vegetables in a smoky chilli sauce with a herby lemon drizzle

FREE

1 hour

Serves 4

*Spice blends are Free so long as they’re made from herbs and spices only and don’t include any Synned ingredients like sugar, flour or oil. Check the label to be sure and count the Syns as necessary.

1 large bottled roasted red pepper in brine, drained and roughly chopped

4 large garlic cloves

2 medium onions, 1 chopped and 1 finely chopped

2 level tbsp fajita seasoning* (see tip)

½ tsp dried chilli flakes (chipotle if possible)

2 tsp ground cumin

1 small red pepper, deseeded and chopped

1 chicken stock cube

300g butternut squash, peeled, deseeded and cut into bite-size chunks

Low-calorie cooking spray

500g pork loin, visible fat removed, cut into large chunks

400g can or carton black beans, drained and rinsed

70g baby leaf spinach

200g can sweetcorn kernels in water, drained

Small pack fresh coriander, chopped

Lime juice, to taste

Salt and freshly ground black pepper

150g fat-free natural Greek yogurt

Put the roasted red pepper, garlic, chopped onion (reserving the finely chopped onion) and 3 tablespoons water in a small food processor and blitz until puréed.

Put the roasted red pepper purée in a large saucepan and add the finely chopped onion, spices, fresh red pepper, stock cube and 800ml boiling water. Bring to the boil over a high heat then reduce the heat to low and simmer for 15 minutes. Add the squash and simmer for another 20 minutes, stirring occasionally.

Meanwhile, spray a non-stick frying pan with low-calorie cooking spray and place over a high heat. Fry the pork in batches for about 5 minutes or until just cooked.

Add the pork to the saucepan along with the black beans, spinach, sweetcorn and half the coriander. Cook for 5 minutes then season to taste with lime juice, salt and pepper.

Mix the yogurt with the remaining coriander, season lightly and serve with the pork. Enjoy!