Pork and chilli stew

  • 20 mins preparation
  • 8 hrs 45 mins cooking
  • Serves 4
  • Print


Pork and chilli stew
  • 1 tablespoon olive oil
  • 750 gram diced pork
  • 1 medium red onion (170g), chopped finely
  • 2 clove garlic, chopped finely
  • 1 medium red capsicum (bell pepper) (200g), chopped coarsely
  • 500 gram baby new potatoes, quartered
  • 35 gram sachet chilli spice mix
  • 400 gram canned corn kernels, rinsed, drained
  • 800 gram canned diced tomatoes
  • 2 limes
  • 1/2 cup (140g) sour cream
  • 2 fresh long green chillies, sliced thinly
  • 1/4 cup chopped fresh coriander (cilantro)


Pork and chilli stew
  • 1
    Heat oil in a large frying pan over medium-high heat; cook pork, turning, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
  • 2
    Place onion, garlic, capsicum, potato, spice mix, corn kernels and tomatoes in the cooker. Cook, covered, on low, for 8 hours.
  • 3
    Cut cheeks from limes. Divide pork mixture among serving bowls. Top with sour cream, chilli and coriander; accompany with lime cheeks.


Suitable to freeze at the end of step 2. If the potatoes are very small, halve them rather than cutting them into quarters.

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