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    Dinner · Mexican

    New Mexican pork & sweetcorn stew

    Shredded pork and sweetcorn in a deep, smoky broth built on chipotle. Slow-simmered, with lime to lift it at the end.

    Prep
    25 minutes
    Cook
    3 hours 15 minutes
    Makes
    8 portions
    Difficulty
    Medium
    New Mexican pork & sweetcorn stew

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    514kcal
    Protein
    30g
    Carbs
    23g
    Fat
    32g

    Where the calories come from

    • Protein 24%
    • Carbs 18%
    • Fat 58%
    Fibre
    6 g
    Sugar
    11.7 g
    Salt
    2.01 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.59a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 2 ¾ tbsp chipotle paste
    • 2.4l reduced salt chicken stock
    • 1.1kg pork shoulder, boneless, cut into chunks
    • 3 ¾ tbsp vegetable oil
    • 940g frozen sweetcorn
    • 2 ½ onions, chopped
    • 6 cloves of garlic, minced
    • 1 tsp dried oregano
    • 1 ¼ tbsp lime juice

    Method

    1. Season the pork with salt and pepper once you have patted it dry. Get some of the oil hot in a large casserole over a medium-high heat on the hob. Brown the pork on every side, which takes about 10 minutes, then lift it onto a plate.

    2. Add the rest of the oil and lower the heat to medium. Cook the onion for about 5 minutes until softened, then stir in the garlic and chipotle paste for 30 seconds.

    3. Pour in the chicken stock and return the pork with the oregano. Season with salt and pepper and bring to the boil. Cover, turn the heat to low and simmer for about 2 hours, until the pork is tender.

    4. Lift the pork out and set it aside to shred. Stir the sweetcorn into the pot, put the lid back on and simmer for 10 minutes.

    5. Skim the fat from the surface. Shred the pork, throwing away any fat, and return it to the pot to heat through.

    6. Take the pot off the heat and stir in the lime juice. Season to taste.

    Adapted from America's Test Kitchen

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