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94 MUSCLE & FITNESS JUNE 2016

TH

PORK STEW
SERVES 4

500g fresh husked tomatillos
or 1 (350g) can tomatillos
1 tbsp grapeseed or canola oil
500g pork tenderloin, cut into
2.5cm pieces
1 brown onion, chopped
½ tsp salt
1 large red capsicum, chopped
3 garlic cloves, chopped
2 jalapeño peppers, seeded and minced
1 tsp cumin
¾ cup amaranth
3 cups vegetable stock

THE MACROS

519 35 g 57 g 18 g

CALORIES PROTEIN CARBS FAT

capsicum, garlic and jalapeño and cook

for 1 minute. Add cumin and cook for

30 seconds. Add amaranth, stock and

tomatillos and bring to a boil. Reduce

heat to medium-low and simmer covered,

stirring occasionally, for 15 to 20 minutes

or until amaranth is very tender.

4.Stir in pork, beans, corn and lime juice

and heat through. Serve topped with

avocado and coriander.

1 (425g) can black beans, drained

and rinsed

1 cup frozen corn, thawed

Juiceof½lime

1 avocado, diced

cup chopped coriander

1. Blend tomatillos in a blender or food
   processor until just slightly chunky.


2. Heat oil in a large saucepan over
   medium heat. Add pork and cook until
   browned all over. Remove pork from
   pan and set aside.


3. Add onion and salt to pan and cook
   until softened, about 5 minutes. Add

NUTRITION BONUS

Amaranth is

packed with

magnesium, a

mineral that can

bolster heart

health by raising

levels of beneficial

HDL cholesterol.

CHEF’S TIP

Find these alternative grains

in the health-food or organic

section of supermarkets. You can

get fresh tomatillos from farmer’s

markets, or canned from Mexican

food stores.

GRAINS