Try something different for lunch with this light Chilean dish of pork stewed in tomatoes, oregano and cumin

Serves: 6

Prep time: 30 minutes

Cooking time: 1 hour 30 min

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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

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