Ingredients
- 600g 100% NZ diced pork
- 250g chorizo sausages, cut in large pieces
- 1 tbsp olive oil
- 4x small onions, peeled and quartered
- 12x pitted green and black olives
- 1x each red and yellow capsicum, diced
- 12x baby potatoes or 6 small, halved
- 1x 400ml can diced tomatoes in juice
- 2x sprigs of thyme
- Salt and pepper to taste
Method
Slow Cooker
1. Heat the oil in a heavy fry pan and quickly brown the __pork and onions.
2. Transfer the pork, onions and all remaining ingredients to a slow cooker and cook on low heat for 7 hours.
Saucepan
1. Heat the oil in a heavy fry pan and quickly brown the pork and onions.
2. Transfer the pork, onions and all remaining ingredients to a lidded saucepan.
3. Add 1 cup water or stock and bring to the boil.
4. Reduce heat and simmer gently until meat is tender - approx. 1.5 hours.
Oven Casserole
1. Instead of the lidded saucepan, use a lidded casserole dish in an oven preheated to 165°C.
Serving suggestion
1. Serve in bowls with crusty bread.
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