- 800 g pork steaks
- 4 T olive oil
- Sea salt and freshly ground black pepper to taste
- 1 onion, chopped
- 1 red pepper large, chopped
- 2 garlic cloves, chopped
- 1 red chilli, chopped
- 2 t ground cumin
- 1 t ground coriander
- 1 t dried oregano
- 1½ cups chicken stock
- 4 corn cobs
- Fresh coriander for serving
- Brown rice, steamed, for serving
Cut the pork into large chunks. Brown, in batches, in the olive oil, then remove from the saucepan and season. In the same saucepan, gently cook the onion and red pepper, adding a spoonful or two of olive oil, until softened.
Stir in the garlic, chilli, spices and oregano, then return the pork to the saucepan and stir until well coated. Pour in the stock and gently simmer, covered, for 20 to 30 minutes, or until the pork is tender.
Meanwhile, cut the kernels off the corn cobs. Add to the pork and cook for a few minutes, then serve topped with plenty of fresh coriander and steamed brown rice.
Cook’s notes: Mix the rice with beans to add more substance to this meal, and, just before serving, stir in a handful or two of baby spinach leaves. Lamb steaks work equally well in this recipe, and a sachet of Mexican spice mix adds fiery flair.