Mexican style beef casserole/pulled pork

Serve 6-8 depending on how much meat you use and if you use the canned beans. You can use less meat and more beans if you want also. You can freeze any leftovers

Ingredients

1-1.5kg gravy beef, 3 cm dice, you can use a whole pork shoulder also for pulled pork

1 brown onion, roughly chopped

4 garlic cloves, roughly chopped

2 tsp ground cumin

2 tsp smoked paprika

1 tsp dried oregano

1 tsp ground cinnamon

½ tsp cayenne pepper (optional)

2 dried bay leaves

1 Tbsp cacao or cocoa powder

2 red capsicums, deseeded, roughly chopped

1 (400g) can chopped tomatoes

1 (400g) red kidney beans, you can leave out if you want

2 cups of beef stock- you could use water

Method

Throw everything in the crockpot, mix and leave!  You can brown the diced beef first if you want to. Put on low for 9-10 hours or high for 5-6 hours. If you use a whole pork shoulder it takes a little longer as it is bigger, I usually put on high for 6-7 hours. You can serve with rice, salsa, avocado, sour cream- whatever takes your fancy!