Herby Tomato Pork & Veggie Stew
with Mash, Capers & Flaked Almonds
This stew is new and ready to be devoured by you! We meant business when adding an array of veggies into the pan and some secret flavour powerhouses like capers and tomato and herb seasoning, which takes pork and mash to new levels.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 packet
pork strips
1 sachet
tomato & herb seasoning
1 bag
soffritto mix
1 packet
capers
1 packet
tomato paste
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
½ cup
water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with the boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, in a medium bowl, combine pork strips, tomato & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork strips, tossing, in batches, until golden and cooked through, 2-3 minutes. Transfer to a bowl.
• Wipe out frying pan and return to medium-high heat. • Cook soffritto mix, stirring occasionally, until softened, 4-5 minutes. • Add capers and tomato paste and cook, stirring, until softened and fragrant, 1 minute.
• Stir in sweet & savoury glaze and the water, and simmer until slightly reduced, 1-2 minutes.
• Return cooked pork and add baby spinach leaves to the pan, stir to combine, 1 minute. • Season to taste.
• Divide mash between bowls. • Top with herby tomato pork and capers. • Sprinkle over flaked almonds to serve. Enjoy!