A healthy, fresh combination of Mexican inspired ingredients. Add a little fresh chilli or chilli powder for an extra kick!
Season the pork with salt and pepper. Place in a slow cooker with the rest of the pork ingredients and cook on low for 8 hours.
Pull the pork apart with a fork, and let sit for a further hour in the juices. Drain and set aside.
Cook the rice in water with turmeric and cracked pepper until soft. Drain and set aside.
Preheat oven to 180 degrees celsius.
Place the sliced capsicum on a lined baking dish and season with salt and pepper. Roast for 40 minutes.
Transfer the capsicum and sour cream to a food processor or Thermomix. Blitz until smooth. Set aside.
Place all guacamole ingredients into a food processor and blitz until smooth. Set aside.
Place all salsa ingredients into a small bowl and combine. Set aside.
Shred the lettuce and cabbage. Set aside.
In 4 bowls, transfer the rice as a base, arrange the rest of the ingredients in sections (like pictured).
Top with optional garnishes.
[cooked-sharing]
Ingredients
Directions
Season the pork with salt and pepper. Place in a slow cooker with the rest of the pork ingredients and cook on low for 8 hours.
Pull the pork apart with a fork, and let sit for a further hour in the juices. Drain and set aside.
Cook the rice in water with turmeric and cracked pepper until soft. Drain and set aside.
Preheat oven to 180 degrees celsius.
Place the sliced capsicum on a lined baking dish and season with salt and pepper. Roast for 40 minutes.
Transfer the capsicum and sour cream to a food processor or Thermomix. Blitz until smooth. Set aside.
Place all guacamole ingredients into a food processor and blitz until smooth. Set aside.
Place all salsa ingredients into a small bowl and combine. Set aside.
Shred the lettuce and cabbage. Set aside.
In 4 bowls, transfer the rice as a base, arrange the rest of the ingredients in sections (like pictured).
Top with optional garnishes.
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