Serves 6, per serving with pork 5sp, with chicken 2sp
1 tbsp sunflower oil (4sp)
2 medium onions, halved and finely chopped
600g lean diced pork (24sp) if using chicken (6sp)
2 garlic cloves, peeled and crushed
1 tbsp paprika
400g can of chopped tomatoes
400ml chicken stock (1sp)
2 bay leaves
1 tsp dried mixed herbs
3 large peppers, red, yellow and green
1 tbsp cornflour (1sp)
1 tbsp cold water
Freshly ground pepper to taste
Heat oil in a large non-stick saucepan or casserole dish and fry the onions over a medium heat for 6-8 minutes, until softened and lightly coloured, stirring regularly. Put the pork on a board and cut any visible fat. Season with ground black pepper and add to the pan.
Cook the pork with the onions for 4-5 minutes until lightly coloured on each side. Stir in the garlic and paprika and cook for 1 minute more. Tip the tomatoes into the pan, pour over the chicken stock and add the bay leaves and mixed herbs. Bring to a gentle simmer, then cover the pan loosely with a lid and cook for 30 minutes, stirring occasionally.
Cut the peppers in half and deseed. Cut them into chunky pieces, each about 3cm. Add the peppers to the pork and cook everything for another 25-35 minutes, stirring occasionally, until the pork is tender.
Mix the cornflour and water together to make a smooth paste and stir this into the pan. Cook for 2-3 minutes until the sauce is thickened, stirring constantly.
This recipe can also be cooked in a slow cooker for 6 hours on medium setting.
Add the peppers 1 hour before the end of cooking.
Serve with a small portion of rice or some mashed potatoes.