Guiso de Pallares con Chancho (Lima Bean and Pork Stew)
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Ingredients
- 600 g pork shoulder, diced
- 800 g tinned butter beans, drained
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes
- 1 red pepper
- 500 ml chicken stock
- 2 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 567 kcal
- Protein
- 43.2 g
- Carbohydrate
- 35.9 g
- of which sugars
- 6.6 g
- Fat
- 25.1 g
- of which saturates
- 8 g
- Fibre
- 11.3 g
- Salt
- 2.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the pork for 6-7 minutes. Lift out.
- 2
Add the onion, garlic and red pepper and cook for 6 minutes, then stir in the tomatoes and cook for 3 minutes.
- 3
Return the pork to the pan with the chicken stock, cover and simmer for 35 minutes, until tender and cooked through with no pink remaining.
- 4
Stir in the butter beans and simmer, uncovered, for 10 minutes, until the sauce has thickened.
- 5
Scatter with fresh coriander and serve.
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