Try something different for lunch with this light Chilean dish of pork stewed in tomatoes, oregano and cumin
Prep time: 30 minutes
Cooking time: 1 hour 30 min
4 tbsp olive oil
1kg pork shoulder, cut into 3-4cm pieces
2 onions, thinly sliced
3 garlic cloves, roughly chopped
3 tsp dried oregano
2 tsp ground cumin
900g cherry tomatoes, halved
salt and freshly-ground black pepper
3 corn cobs – 2 with the kernels sliced off, 1 cut into 6 pieces
sugar (if needed)
fresh coriander, chopped
1 red chilli, thinly sliced
1. Heat the oil in a wide saucepan that has a lid, then brown the pork in batches and set aside in a bowl.
2. Add the onions to the pan with a splash of water and some more oil if it’s looking too dry. Cook gently for 10-15 minutes until very soft and starting to brown at the edges. Add the garlic, oregano and cumin and cook for a couple of minutes, then throw in the tomatoes and let them break down on a moderate heat for 5-10 minutes before returning the pork and any juices to the pan.
3. Stir through a good few pinches of salt and some grinds of black pepper. Cover with the lid and cook gently for 1-1½ hours until the pork is tender.
4. Once the meat is tender, stir in the corn kernels and cob pieces and cook, without the lid, for another 5-10 minutes until the corn is done.
5. Taste for seasoning; if your tomatoes are quite acidic you may need to add a little sugar to balance the flavours. Serve garnished with some chopped coriander and a few chilli slices.
Recipe and image taken from Ultimate One-Pot Dishes by Alan Rosenthal, published by Ebury Press, £9.99, available from 1 October