Mexican pork wraps
Spicy fajitas are always a crowd-pleaser- delicately flavour your meat with cumin and serve with avocado and tortillas
Pot-roast pork goulash with potatoes & greens
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 with leftovers
Skip to ingredients
- 2 tbsp olive oil
- 1.5kg-2kg pork shoulderboned and rolled
- 2 onionssliced
- 2 tbsp smoked paprika
- 1 tsp caraway seeds
- 1 red chillifinely chopped
- 400g can chopped tomato
- 1 red pepperdeseeded and cut into wedges
- 1 ½kg potatocut into quarters
- 1 green cabbagefinely sliced
- soured creamto serve
Nutrition: per serving
- kcal811
- fat32g
- saturates11g
- carbs83g
- sugars16g
- fibre12g
- protein53g
- salt0.48glow
Method
step 1
Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a large, deep casserole with a lid. Brown the pork all over (this will take about 10 mins), set aside, then pour away any excess fat. Put the onions in the pan and cook for 5 mins until softened. Stir in the paprika, caraway and chilli and cook for 30 secs. Pour over the tomatoes, add the pepper, then top up with 400ml of water. Cover tightly with a lid, then cook for 3 hrs. Uncover the pan and cook for 30 mins more until tender.
step 2
Boil the potatoes for 15 mins until tender. Mash 300g, cool, cover and keep in the fridge for Monday’s fish cakes. Now stir the remaining potatoes into the casserole and leave to cook for 5 mins. If your sauce is a little watery, remove the meat and boil the sauce hard for 5 mins to thicken.
step 3
Heat 1 tbsp oil in a large pan. Tip in the cabbage and cook for 1 min. Pour over 3 tbsp water, cover and leave to cook for 10 mins until soft. Slice the meat, serve with sauce, potatoes and cabbage and spoon over some soured cream. Save about 500g of the pork to use in Mexican pork wraps (see 'Goes well with').
