Stew with pork goulash and beans (Red Pozole)

Name: Stew with pork goulash and beans (Red Pozole)
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 250 g dried black beans (eye beans); 2 Onions; 2–3 Garlic cloves; 2 red chillies; 3-4 Tbsp Oil; 1 kg Pork goulash; 1 TABLESPOON dried oregano; 1 TABLESPOON Cumin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 1 TABLESPOON Tomato paste; 750 ml Vegetable broth; 1 can (850 ml) Tomatoes; 1 collar Parsley; 125 g Radishes; 100 g Spring onions; 2 Organic limes; 1 can (425 ml) Vegetable corn

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

250 g dried black beans (eye beans)
2 Onions
2–3 Garlic cloves
2 red chillies
3-4 Tbsp Oil
1 kg Pork goulash
1 TABLESPOON dried oregano
1 TABLESPOON Cumin
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
1 TABLESPOON Tomato paste
750 ml Vegetable broth
1 can (850 ml) Tomatoes
1 collar Parsley
125 g Radishes
100 g Spring onions
2 Organic limes
1 can (425 ml) Vegetable corn

Directions

1
Soak the beans in plenty of water overnight. Peel onions and dice them coarsely. Peel garlic and chop finely. Clean, wash and cut the chillies into rings. Pour beans into a sieve and drain well.
2
Heat the oil in a large casserole, add the meat and fry over a high heat while turning. Add the onions, garlic and chilli and fry briefly. Season with oregano, cumin, salt, pepper and sugar. Add tomato paste, sauté briefly, deglaze with stock and tomatoes.
3
Add the beans, bring to the boil, cover and stew for about 1 3/4 hours, stirring several times. For the topping, wash parsley, shake dry and chop finely. Clean, wash and finely dice the radishes. Clean and wash spring onions and cut into fine rings. Wash limes thoroughly, grate dry and cut into slices.
4
Mix radishes, spring onions and parsley. Pour the corn into a sieve and drain. Season goulash with salt and pepper again. Add corn, heat briefly. Sprinkle with some topping. Garnish with slices of lime. Garnish with oregano, spring onion and radish. Add the rest of the topping.