Spicy mexican pork stew - don't be intimidated by the cooking time. It's really easy and you can leave it in the oven, watch a movie and come back later....a really relaxed Sunday dinner...

Ingredients
500g pork shoulder off the bone, in one piece, skin off, fat left on
4 big pinches salt and 2 rounds of freshly ground black pepper
olive oil
1 onion, peeled and finely sliced
half a teaspoon of chilli powder
1 generously heaped tablespoons mild smoked paprika, plus a little extra for serving
a sprinkle of oregano
2 peppers (green and red) - grilled in oven for 10mins
2 x 400g tin of good-quality plum tomatoes
2 tablespoons balsamic vinegar
2 cups rice, washed
1 x 142ml pot of soured cream

1. Preheat the oven to 180°C

2. Pour a good glug of olive oil into the pot and then add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side.

3. Add the onions, chilli, paprika, oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar – this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.

4. You’ll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with two forks. If it’s not quite there yet, put the pot back into the oven and just be patient for a little longer!

5. When the meat is nearly ready, cook the rice.

6. When the meat is done, take the pot out of the oven and taste the goulash. You’re after a balance of sweetness from the peppers and spiciness from the chilli. Tear or break the meat up and serve the goulash in a big dish or bowl, with a bowl of your steaming rice and your sour cream.