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- 40 g olive oil
- 600 g pork meat pieces, sinew free, boneless, cubed (6 cm x 4 cm) (e.g. shoulder)
- ½ tsp fine sea salt
- 2 pinch ground black pepper
- 150 g onions, cut in wedges
- 200 g ripe tomatoes, cut in pieces
- 20 - 30 g pickled jalapeño chillies, to taste
- 120 g red peppers, cut in pieces (2 cm)
- 120 g green peppers, cut in pieces (2 cm)
- 250 g tinned black beans, drained
- 30 g tomato purée
- 100 g water
- ½ tsp chicken stock paste
- 6 maize tortillas
- 4 Tbsp coriander leaves
- 100 g sour cream
- 2 avocados
- 1 lime, cut in wedges
- per 1 portion
- 1875 kJ / 446 kcal
- 29 g
- 25 g
- 23 g
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