This Mexican Pork Pozole
Ingredients
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic granules
- 1/2 tsp salt
- coat a 450g piece of pork tenderloin with the spice mix.
Preparation
Coat a 450g piece of pork tenderloin with the spice mix
Chop a large onion, put this in the bottom of the slow cooker with the seasoned pork on top
In a jug mix 500ml stock (chicken or veg) with 3 tbsp tomato puree, 1/2 tsp chipotle spice mix and 1 tsp oregano. Pour this over the pork, put the lid on and cook on low for 7-8 hours
Add a drained 400g tin of sweetcorn and a drained and rinsed 240g tin of black beans. Pop the lid back on and cook for a further 1-2 hours on low. Then shred the pork and cook on high with the lid off for 30 minutes and serve