Canarian Watercress and Pork Potaje
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Ingredients
- 400 g diced pork shoulder
- 150 g watercress
- 350 g potatoes, peeled and diced
- 200 g sweet potato, peeled and cubed
- 1 onion, finely chopped
- 2 garlic cloves
- 900 ml chicken stock
Nutrition (per serving)
- Calories
- 360 kcal
- Protein
- 23.1 g
- Carbohydrate
- 26.8 g
- of which sugars
- 6.3 g
- Fat
- 16.7 g
- of which saturates
- 5.8 g
- Fibre
- 4.5 g
- Salt
- 1.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little oil in a large pot and brown the pork for 6 minutes. Add the onion and garlic and cook for 5 minutes.
- 2
Add the potatoes, sweet potato and chicken stock, bring to a simmer, cover and cook for 25 minutes until the pork and vegetables are tender.
- 3
Stir in the watercress and cook for a further 3-4 minutes until just wilted.
- 4
Check the pork has no pink remaining, season to taste and serve hot in deep bowls.
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