1.25kg pork neck
2 tbsp plain flour
3 tbsp oil
2 onions, diced
3 garlic cloves, sliced
2 tbsp cumin
1 tbsp paprika
1 tsp dried oregano
1 green chilli, sliced
2 1/2 cups chicken stock
1 medium sweet potato, peeled and diced
2 Flavorite tomatoes, chopped
2 tbsp lime juice
1 cup each cannellini, black and red kidney beans
Sea salt and freshly ground pepper
Trim pork, cut into chunks and dust in flour. Heat oil in a sturdy pan; add meat in small batches and cook until browned. Set aside.
Add onion, garlic, cumin, paprika, orgeano and chilli to pan and cook until soft and aromatic. Add meat back to pan with and stock.
Cover and gently simmer for about 1 1/2 hours and then add potatoes and tomatoes and continue cooking for 30 minutes or until meat is fork-tender. (add an extra cup of stock if sauce is too thick).
Add the lime juice and all the beans and heat through. Serve with boiled rice.