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Chipotle Lean Pork & Corn Stew With Sour Cream

Comfort in a bowl. For this sumptuous stew you'll cook lean pork mince with an array of spices. Add potatoes, green pepper, chipotle and stock, then cook until thickened. Top with charred corn and a dollop of soured cream.

35 mins
539kcal
Mexican
Chipotle Lean Pork & Corn Stew With Sour Cream
4.5

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient

Tomato paste (32g)
Tomato paste (32g)
Ground cumin (1tsp)
Ground cumin (1tsp)
Green pepper
Green pepper
Ground smoked paprika (1tsp)
Ground smoked paprika (1tsp)
Soured cream (80g)
Soured cream (80g)
Sweetcorn (150g)
Sweetcorn (150g)
Garlic clove
Garlic clove
Shallot
Shallot
Lean pork mince (<5% fat) (250g)
Lean pork mince (<5% fat) (250g)
Intense beef stock mix (5.5g)
Intense beef stock mix (5.5g)
Chipotle paste (40g)
Chipotle paste (40g)
Dried oregano (1tsp)
Dried oregano (1tsp)
White potato x3
White potato x3

You'll also need

Flour, Olive oil, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1.

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Peel and slice your shallot[s] finely

Peel and chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Step 1
2.

Once hot, add the sliced shallot and chopped garlic with a pinch of salt and cook for 1-2 min or until slightly softened

Once slightly softened, add your lean pork mince (remove the paper if required!) and cook for 3-4 min or until beginning to brown, breaking it up roughly with a wooden spoon as you go

Step 2
3.

While the pork is browning, cut your potatoes (skins on) into small bite-sized cubes

Step 3
4.

Once the pork mince has browned, add your ground smoked paprika, ground cumin and dried oregano to the pan with 1 tsp [1 1/2 tsp] [2 tsp] flour

Add your tomato paste and diced potatoes with a generous pinch of salt

Mix everything together until fully coated in spices and cook for 1-2 min or until fragrant

Step 4
5.

Once fragrant, add your beef stock mix, chipotle paste (can't handle the heat? Go easy!) and 500ml [650ml] [850ml] boiled water

Stir everything together and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for an initial 15 min or until cooked through (no pink meat!)– this is your chipotle lean pork stew

Step 5
6.

Meanwhile, add your sweetcorn (no need to drain) to a baking paper-lined baking tray with a drizzle of olive oil and a pinch of salt and pepper and give everything a good mix up

Put the tray in the oven for 18-20 min or until charred – this is your baked corn

While the corn is in the oven, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into small bite-sized pieces

Step 6
7.

Once the chipotle lean pork stew has had an initial 15 min, add the chopped pepper and cook, covered, for a final 6-7 min or until the pepper is tender with a bite and the sauce has thickened to a bolognese-like consistency

Remove the baked corn from the oven and stir half through the chipotle pork stew (save the rest for garnish) – this is your chipotle lean pork & corn stew

Step 7
8.

Serve the chipotle lean pork & corn stew and top with a dollop of soured cream

Sprinkle over the remaining baked corn

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
539kcal
Energy
22.3g
Fat
52.8g
Carbohydrate
9.6g
Fibre
34.7g
Protein
1.7g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (milk).

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

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