- 500g pork leg, cut into chunks
- 500g beef brisket, cut into chunks
- 2 onions, sliced
- 3 cloves garlic, crushed
- 3 tbsp Avocado Cooking Oil
- 100g free range streaky bacon, sliced
- 3 chorizo sausages, sliced
- 1 red chilli, thinly sliced
- 1 orange, juice and zest
- 2 bay leaves
- 1 tbsp White Wine Vinegar
- 1 can(400g) chopped tomatoes
- 1 ½ cups beef stock
- 1 can(400g) black beans, drained
- A handful coriander
- 2 mini capsicums, sliced
- 1 orange, cut into quarters
- coriander leaves
- cooked white rice
Method
- Heat oil in a large skillet over medium-high heat. Working in batches, brown the pork and beef all over and transfer to the slow cooker pot.
- In the same skillet, saute onion and garlic until translucent. Place in the slow cooker pot over meat.
- Add bacon, chorizo, chilli, orange juice and zest, vinegar, tomatoes, bay leaves and stock into the slow cooker. Cook on high for 3–4 hours or low for 4–5 hours.
- Mix black beans in the pot and season to taste. Cook for a further 30 minutes–1 hour.
- Serve over steamed white rice garnished with coriander. Squeeze orange over the top just before eating.
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