Serves 4
Preparation time: 15 minutes
Cooking time : 30 minutes
Ingredients
- 670 g braised pork shoulder (vacuum-packed), shredded
- 1 onion, thinly sliced
- 1 can (400 g) kidney beans, drained and rinsed
- 250 ml (1 cup) corn kernels
- 125 ml (1/2 cup) ketchup
- 500 ml (2 cups) tomato sauce
- 45 ml (3 tbsp.) Tex-Mex spices
- Hot sauce, to taste
- 45 ml (3 tbsp.) oil
- Salt and pepper to taste
- 4 servings cooked rice on the side
Preparation
- Heat oil in a large saucepan over medium heat. Add minced onion and sauté for about 5 minutes, until tender.
- Add the contents of the braised pork bag to the pan and reheat for 5 minutes. Fluff pork with two forks while heating.
- Stir in kidney beans, corn kernels, ketchup, tomato sauce and Tex-Mex spices. Mix well and simmer over low heat for 30 minutes, stirring occasionally.
- Season with salt and pepper, and adjust the hot sauce to taste.
- Serve hot with cooked rice.
