Spicy Pork Stew | Slimming & Weight Watchers Friendly

Ingredients

• 300 g diced pork (all visible fat removed)
• 1 red onion (peeled and diced)
• 2 red chillies (deseeded and diced)
• 3 garlic cloves (peeled and crushed)
• 1 red pepper (deseeded and sliced)
• 1 chicken stock pot
• 400 ml boiling water
• 2 tbsp tomato puree
• 1 tbsp Henderson's relish (or Worcestershire sauce)
• 2 tsp cider vinegar
• 1 tsp ground cumin
• 1 tsp white granulated sweetener
• 1 tsp dried chilli flakes
• 1/4 tsp mustard powder
• salt and pepper (to taste)
• low-calorie cooking spray
• coriander (chopped (optional))

Instructions

1. 1

   Pre-heat: Preheat the oven to 170°C.

2. 2

   Spray a frying pan with low-calorie cooking spray and set the pan on a medium heat. Add the diced pork and season with a little salt and pepper. Fry until lightly browned on all sides.

3. 3

   Add the onion, garlic, chilli and the pork to a casserole dish. In a jug combine the stock pot and water along with the tomato puree, Henderson’s relish, cider vinegar, sweetener, cumin, mustard powder and chilli flakes. Stir to combine.

4. 4

   Pour the stock into the casserole dish and give the pot a stir. Cover with the lid and place into the oven.

5. 5

   Cook for 3 hours then add the red pepper. Cover with the lid again and cook for a further 30 minutes.

6. 6

   Sprinkle with coriander, if using, and serve with your choice of accompaniment.