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Ham & sweetcorn posole
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1 red onion, finely chopped
2 green peppers, deseeded and cut into small dice
750ml Cooks’ Ingredients Chicken Stock
½ x 180g pack Cooks’ Ingredients Pulled Ham Hock
200g essential Waitrose Frozen Sweetcorn
395g can essential Waitrose Red Kidney Beans In Chilli Sauce
28g pack fresh coriander, chopped
100g radishes, thinly sliced
1 avocado, peeled, stoned and diced
Juice of ½ lime
1. Put the onion, peppers and stock in a saucepan and bring to a gentle simmer. Cover with a lid and cook for 5 minutes.
2. Add the ham hock, sweetcorn, red kidney beans and half the coriander. Return to a gentle simmer and cook, covered, for a further 10 minutes.
3. Place the remaining coriander, radishes and avocado in 3 separate serving dishes. Drizzle the lime juice over the avocado. Ladle the posole (Mexican-style stew) into shallow serving dishes and serve with the garnishes for stirring in.
Cook’s tip For a vegetarian posole use vegetable stock instead and stir in ½ tsp smoked paprika for a punchy flavour.
Typical values per serving:
2 of your 5 a day.
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