PORK STEW:

Pork Stew has tender chunks of pork and vegetables in a thick and hearty broth. It’s so lavourful and rich, you’ll have the whole family reaching for another bowl!

Ingredients

w 1kg boneless diced into chunks

w 1 tablespoon butter

w 1 tablespoon olive oil

w 1 small onion chopped

w 2 bay leaves

w ½ teaspoon dried thyme

w ½ teaspoon dried rosemary

w 2 garlic cloves minced

w Salt and pepper to taste

w 2 cups potatoes peeled and diced

w 2 carrots cut into 1- inch chunks

w 2 ribs celery roughly chopped

w 4 cups chicken broth

w 1 can tomatoes purée

w 1 cup frozen green beans

w 2 tablespoons freshly minced parsley cup

Instructions

w Cut pork into 1- inch chunks ( or a little larger).

w Heat a l arge soup pot on t he stove over medium- high heat. Melt 1 tablespoon each oil and butter. Add pork, onions and celery and brown for several minutes on all sides; pork does not have to be cooked all the way through.

Add spices and bay l eaves and cook for about a minute, then add broth and tomatoe purée. Bring to a boil, reduce heat to low and simmer for about an hour or until pork is tender.

Add potatoes, c arrots and green beans to t he stew and bring to a boil. Reduce the heat to low again and cover. Simmer for an additional 15- 20 minutes or until vegetables are tender and broth is slightly thickened. w Stir in fresh minced parsley and serve.

wwMethod

STEP 1: To make the beans, heat oil in a pan over medium heat and sauté onion until t ra n s l u c e n t , a b o u t 7 minutes. Add garlic and cook 1 minute. Add tomato paste, beans, Worcestershire sauce, mustard and honey syrup, si mmer about 10 minutes. Season with salt and pepper

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ST E P 2 : P r e h e a t ove n t o 180. Line a baking sheet with parchment, prick sweet pot atoes al l over with a f ork a nd bake unti l t e nder. Let cool slightly, then slice open, without cutting all the way through.

STEP 3: In a 180 oven, roast corn until bright yellow and charred in places, 15 minutes. Let cool, remove kernels and toss with lime juice, cilantro, chili powder and salt.

STEP 4: I n a s mall b o wl , combine avocado, lime, garlic and salt.

STEP 5: Fill one sweet potato with beans, one with corn, and one with avocados . Serve and enjoy!