This Mexican dish beautifully blends the comforting elements of a hearty soup and a savoury stew, making it ideal for the chilly, damp winter days. It’s a go-to favourite in my home for those moments when time is tight, yet I crave something delicious, filling and warming. Growing up, this was a staple after long school days, and my mother always adored it. I’m particularly fond of its rustic texture, where the meat plays a subtle role, allowing the vibrant flavours of the squash to truly shine. Here in Ireland, I love incorporating local produce and for this dish I chose Andarl Farm pork.
Ingredients
- 1 tbsp vegetable oil
- 300g pork chops, diced into bite sizes
- 100g onion, finely chopped
- 130g red bell pepper, finely chopped
- 230g courgette, cut in chunks
- 200g frozen or tinned sweet corn
- FOR THE SAUCE
- 1 large tomato
- 1 garlic clove, peeled
- 1/2 tspn freshly ground pepper
- 1/2 chicken stock cube
- 1 tspn salt
- 150ml water
- TO SERVE:
- Portion of boiled rice for four
Method
- Start by preparing the sauce. In a blender or food processor, combine the tomato, garlic, pepper, salt, stock cube, and water. Blend everything until smooth and set it aside.
- Next, heat oil in a non-stick pan over medium to high heat. Add the meat and cook until it starts to brown and release its juices. Once the meat is browned, stir in the onion and peppers, sautéing for about two minutes until the onion becomes translucent.
- Incorporate the courgette and sweetcorn, mixing well to combine all the ingredients. Then, pour the prepared sauce over the meat and vegetables, stirring to combine. Cook uncovered over medium heat for eight to 10 minutes, or until everything is cooked through.
- Serve your delicious dish with a side of boiled rice. This recipe keeps well in the fridge for up to three days and is best enjoyed fresh or made a day in advance for added flavour.
Lily Ramirez-Foran is the founder of Ireland’s Mexican boutique grocer and cookery school, Picado Mexican, in Dublin and she is the author of the award-winning book, TACOS by Blasta Books. She has been living and cooking in Ireland for more than 20 years with her Irish husband and business partner, Alan. Lily is a chef member of Euro-Toques Ireland, a member of the Irish Food Writers’ Guild and she passionately believes in the Slow Food ethos of good, clean and fair food. Lily’s new venture, Picado at The Loom on Cork Street, Dublin, will open in December featuring a cooking school, a production kitchen, a retail area and a takeout coffee bar specialising in Mexican drinks, breads and pastries.
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