Pork and prawn pozole
SERVES 4
1 tbs olive oil, for stovetop
1 x 800g tin white beans, drained
750g pork neck, cut into 2.5cm cubes
4 garlic cloves, crushed
1 onion, finely grated
4 tomatoes, halved, coarsely grated, skins discarded
500ml chicken stock
2 chipotle chillies in adobo, chopped
1 jalapeño chilli, seeds removed, finely chopped
1 tbs dried oregano
12 large raw prawns, peeled and deveined, tails left intact finely grated zest and juice of 1 lime finely sliced radish, shredded cabbage, coriander sprigs, lime halves and corn chips, to serve
IN THE SLOW COOKER
1 Put the white beans into the slow cooker with the pork, garlic, onion, tomatoes, stock, chillies and oregano. Season with salt and pepper, then cook on low for 8 hours until the…
