Main course Mexican Pork

Mexican pork and pinto bean stew


  • 1 onion, chopped
  • 1 red pepper, chopped (could also use yellow or orange)
  • 1 green chilli, chopped
  • 3 cloves garlic, chopped
  • 1 and a half tsp ground cumin
  • 1 tsp smoked paprika
  • Pinch of dried oregano
  • Salt and pepper
  • 250g casserole pork
  • Half a cinnamon stick
  • 1 tin plum tomatoes
  • Squeeze of tomato puree
  • 1 tin pinto beans, drained and rinsed
  • Chopped parsley or coriander to garnish (optional


Fry the onion in a little olive oil, stirring, for a few minutes until it starts to soften. Add the chopped peppers and do the same. Then add the garlic and chilli and mix well.

Add the spices, oregano, a pinch of salt and a grind of pepper. Mix everything together and then add the pork and cinnamon stick to the pan and mix to coat the pork in all the flavours. Pour in the tomatoes and little water to rinse the tin.

Squirt in the puree – about a tablespoon. Bring to the boil, cover and simmer for 30-40 minutes or until the pork is tender. Add the beans and warm through for a few minutes. Taste and adjust seasoning if necessary. Sprinkle over the parsley or coriander if using.

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