I enjoy nothing more than a slow cooked luscious stew, especially one that is influenced by Mexican flavours. This stew may take a little time to dice the vegetables before throwing it all in the slow cooker, but the flavours are simple, tasty and will call you back for more. If you are a lover of chilli like I am, add the jalapeno peppers. If not, omit them. I favour the El Paso brand jalapeno jar chillis.
Serves 4-6 people. Allow for 6-7 hours in slow cooker on low or 3-4 hours on high.
3 chorizo sausages, coarsely chopped
2 small green capsicum, finely chopped
1 large red capsicum, finely chopped
1 large brown onion, finely chopped
3 sticks celery, finely chopped
1 tsp ground cumin
1 heaped tsp sweet paprika
1 tsp dried oregano
1 tsp garlic powder or 2 cloves garlic
500g pork belly, diced into small cubes
400g can diced tomatoes
2 corn cobs, silk and kernels removed
2 x 400g cans black beans, rinsed and drained
pickled jalapenos to taste (optional but very tasty if you like a bit of bite)
1. Chop all ingredients ready for cooking. Heat a large frying pan over medium-high heat and saute chorizo until golden brown. Remove (leave remaining fat behind) and place into slow cooker.
2. Add onion, capsicums and celery to frying pan and cook, stirring for approx 5 minutes or until onion is softened. Add the spices and cook until fragrant (approx 1 minute). Place in slow cooker.
3. Add diced pork belly to the frypan. Cook, turning occasionally, until brown all over (approx 5 minutes). Transfer to the slow cooker with can tomato. Cook on high 3-4 hours or low 6-7 hours.
4. Add corn kernels and black beans to the slow cooker. Cook approx 15 minutes to heat through. Corn will add a great crunch to the dish. Add jalapenos if desired. Serve with rice or tortillas/corn chips.