[RECIPE BELOW] Spicy Pork Stew.

I don't know exactly what origin this would be considered. I adapted it from a high carb recipe called "Mexican Stew" but I adapted it to include peanuts and changed the spices a little bit. I find it's more like an African stew but it still missing some iconic ingredients to be labelled as such.
Not only is it a high protein dinner, it's quite spicy (for my fragile mouth!) and really lovely and warming in the winter months.

| The Recipe |

INGREDIENTS:
- 600g (21oz) Pork Shoulder, cubed
- 1 tbsp Oil (Olive, Coconut or Avocado)
- 2 Garlic Cloves, minced (or 2 tsp Garlic Puree)
- 1 Jalapeno, diced
- 1 tbsp Paprika
- 1 tbsp Mild Chili Powder
- 1 tsp Cumin
- 400g (14oz) Canned Diced Tomatoes (ALWAYS CHECK CARBS BEFORE BUYING)
- 150g (5.2oz) Peanuts (ALWAYS CHECK CARBS BEFORE BUYING) - You can omit, but I highly recommend!
- 500ml (2 cups) Beef or Vegetable Broth (I used Hot Water & 1 Knors Stock Cube)

METHOD:
1. In a large pan, with a lid, over low-medium heat, add oil and allow to heat up. Then add pork. Cook for 5-7 minutes or until cooked through.
2. To the same pan, add the onion, garlic, jalapeno, paprika, chili powder and cumin. Mix until well combined. Then add the tomatoes, peanuts and broth.
3. Raise the temperature to medium-high and bring to a simmer. Once simmering, lower the temperature to a medium, cover with a lid and cook for about 25 minutes, stirring occasionally, until the liquid has condensed a considerable amount (or to your prefered level)
4. Serve and enjoy!

Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used.
Serves 4:
Per Serving:

Calories: 449kcal
Fat: 17g
Protein: 32g
Net Carbs: 4g


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