SW recipe: Slow cooked Mexican pork pozole


2 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic granules
1kg lean pork loin joint,
visible fat removed
1 large onion, chopped
½ tsp dried chilli flakes
½ level tsp chipotle chilli paste
(or another chilli paste)
3 tbsp tomato purée
500ml boiling chicken stock
1 tsp dried oregano
340g can sweetcorn kernels in water, drained
400g can lentils, drained and rinsed


Mix the cumin, paprika, garlic granules and ½ tsp each salt and pepper in a shallow dish. Add the pork joint and turn to coat well. Put the onion and chilli flakes in the slow cooker pot and place the pork joint on top.
Mix the chilli paste, tomato purée, stock and oregano with any spices left in the pork dish. Pour the mixture over the pork, cover and cook on low for 8-10 hours.
After the pork has been cooking for 7-8 hours, stir in the sweetcorn and lentils. Cover again and cook for the rest of the cooking time or until the pork is very tender and starting to fall apart.
Lift the pork on to a board, pull it into strips using 2 forks and stir it back into the stew. Serve hot in bowls with salad.

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