Avoca Pork recipe

[Cleenaghan]

can anyone help me with this recipe it was a pork casserole quite spicy with butternut squash,kidney beans and red wine vinegar are some of the ingredients i recall being in it. It was absolutely delicious and really quite healthy so i would love to be able to cook it.

ask this q on rollercoaster.ie chitchat and trivia, more people probably have the book.

I used to have this cook book but I don't any more..

Is it from the 2nd book?

I have it but am on my way out - will post around 7pm if you can wait that long!

Sorry about delay

Thanks tartanpussycat that would be great.

I am back! Here we go-

Santa Fe Stew

1.3kg/3lb leg of pork, diced
2.5 tbsps Flour, generously seasoned with salt & pepper
Olive oil
2 Large onions, finely chopped
6 Garlic cloves, peeled + crushed
1.5 tbsps ground cumin
1 green chilli, finely chopped
400g tin tomatoes
300ml white wine
300ml chicken stock
125ml red wine vinegar
2 large sweet potatoes, peeled + cut into 2.5cm/1 inch cubes
400g tin black or red kidney beans, drained
Half a cup chopped fresh coriander
Half a cup chopped fresh flat leaf parsley
Creme fraiche and lime wedges to serve

Method-
Toss pork in seasoned flour. Brown the meat in small batches (using the olive oil) in a flameproof casserole and set aside. Saute the onions (in the same casserole dish) in 4 tablespoons of olive oil until opaque. Add garlic, cumin and chilli and cook for 3-4 mins. Return the pork to the casserole along with the tomatoes, wine, stock and vinegar and season with salt + pepper. Bring to the boil, transfer to the oven and cook UNCOVERED for 30 mins. Remove from oven and add the sweet potatoes and return to the oven for another 30 mins. Remove again, add the beans and cook for a further 15 mins until the beans are warmed through. Stir in the coriander + parsley and serve with the creme fraiche and lime wedges.

And there you have it! I assume it's only meant to be uncovered for the first 30 mins in the oven, it doesn't actually say.

I really want to make this now, but I've got a haggis on the hob. Maybe tomorrow!

Enjoy