Slow-Cooker Mexican Pork Chilli with Pickled Corn Salsa

taste.com.au

Linda S

2 tbsp olive oil

1.5kg pork scotch (neck)

1 large brown onion, halved, thinly sliced

1 large red capsicum, thinly sliced

4 fresh jalapeno chillies, quartered, seeded

3 garlic cloves, chopped

2 tsp smoked paprika

2 x 400g cans cherry tomatoes in juice

1 tsp sugar

½ cup Massel chicken style liquid stock

Mini corn tortillas, warmed, to serve

Pickled corn salsa

2 x 125g cans corn kernels, rinsed, drained

2 tbsp white wine vinegar

1 tbsp extra virgin olive oil

2 tbsp chopped fresh coriander leaves

Directions at taste.com.au

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