Description

This one-pot dish is great served with tortillas for a Mexican feast, or with rice or baked jacket potatoes for dinner with a difference.

Ingredients

  • 2 tablespoons olive oil
  • 500g piece pork scotch fillet
  • 2 medium brown onions, thinly sliced
  • 3 garlic cloves, crushed
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 dried bay leaves
  • 400g can diced tomatoes
  • 8 flour tortillas
  • 1 large avocado, sliced
  • 1/2 cup fresh coriander leaves
  • 2 long green chillies, thinly sliced
  • Lime wedges, to serve

Instructions

  1. Heat half the oil in a heavy-based saucepan over medium-high heat. Add pork. Cook, turning, for 3 to 4 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in pan. Add onion. Cook, stirring, for 7 minutes or until softened. Add garlic, cumin, coriander and bay leaves. Cook, stirring, for 1 minute or until fragrant. Stir in tomato and 1/2 cup cold water. Season with salt and pepper. Return pork and juices to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour 30 minutes or until pork is tender.
  3. Remove pork from pan. Using 2 forks, shred pork. Bring sauce mixture to a gentle boil. Boil for 6 to 8 minutes or until thickened. Return pork to pan. Stir to combine.
  4. Heat tortillas following packet directions. Top tortillas with pork mixture, avocado, coriander and chilli. Serve with lime wedges.