Pork Vegetable Menudo
This combination of pork mince with onion, tomatoes, carrots, capsicum and peas is a wonderful meal, high in protein, vitamins, minerals and fibre. It’s a comforting dish often served during special occasions but is also enjoyed as an everyday meal due to its ease of cooking and the balance of the rich sauce with fresh vegetables and meat.
Servings
Prep time
Cook time
Recipe
Gluten-Free
Ingredients
- 2 tbsp butter, ghee or olive oil
- 3 cloves garlic, chopped
- 1 red onion, chopped
- 500g free-range pork mince
- Ground black pepper, to taste
- 2 tbsp fish sauce
- 250mL chicken broth
- 1 tbsp tomato paste
- ½ tsp smoked paprika
- 2 Roma tomatoes, chopped
- 2 small sweet potatoes, peeled & diced
- 1 carrot, peeled and diced
- 1 red capsicum, diced
- 75g peas, fresh or frozen
- Cooked rice, quinoa or cauliflower rice (to serve)
Method
- Heat the butter , ghee or oil in a deep pan or wok. Sauté garlic and onion until it starts to soften
- Add the pork mince and cook until brown. Season with ground black pepper and add the fish sauce
- Once the pork has browned, add the chicken broth and bring to a simmer. Sir in the tomato paste and smoked paprika
- Add the tomatoes, sweet potatoes and carrots and simmer until the root vegetables are slightly tender. Add the capsicum and peas. Continue to cook for a few more mins until all the veggies are tender but not mushy
- Adjust the seasoning to taste
- Serve immediately with cooked rice, quinoa or cauliflower rice
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