The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoky cowboy hotpot
This rootin’ tootin’ hotpot features chunks of tasty pork and red pepper, butter beans and a tangy, smoky, garlicky tomato sauce, all topped with a layer of crispy potato. It’s delicious served with a simple side of roasted broccoli.
SWK: High protein
Plants 5
SWK: High fibre
highly rated
Serving size
Ingredients
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 300g potatoes
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 180g Tenderstem broccoli
- 1 onion
- 1 pepper
- 2 garlic clove
- 300g pork medallions
- 1 tbsp smoked paprika
- 2 tbsp tomato purée
- 1 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 200g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 581
Protein: 53g
Carbs: 70g
Fat: 7.3g
Ingredients
- 500g potatoes
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 onion
- 2 pepper
- 4 garlic clove
- 600g pork medallions
- 2 tbsp smoked paprika
- 2 tbsp tomato purée
- 2 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 360g Tenderstem broccoli
- 400g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 487
Protein: 48g
Carbs: 55g
Fat: 6.7g
Smoky cowboy hotpot
This rootin’ tootin’ hotpot features chunks of tasty pork and red pepper, butter beans and a tangy, smoky, garlicky tomato sauce, all topped with a layer of crispy potato. It’s delicious served with a simple side of roasted broccoli.
Cook time:
40 mins
Cuisine:
American
Food group:
Pork
Cooking Instructions
Start the spuds
- Cut the potatoes into ½cm-thick slices, then cook in boiling water for 12-15 mins, drain and lightly season.
Chop, chop!
- Meanwhile, peel and finely dice the onions. Deseed the peppers and chop into 2cm squares, and peel and crush the garlic.
- On a separate board, trim any visible fat from the pork then chop into bite-size chunks.
Ramp up the flavour
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Fry the onions and peppers for 5-7 mins.
- Tip in the garlic, pork and beans and their water. Cook for 2 mins, then add the paprika and tomato purée and cook for 2 mins.
- Squeeze in the Hendersonʼs Relish and passata, add the stock powder and pour in 100ml water (150ml for 4 portions). Stir well and simmer for 5-6 mins, until the sauce thickens slightly.
Grill the hotpot
- Heat your grill to high.
- Transfer the pork and beans to an ovenproof dish and top with the sliced potatoes. Spritz with cooking spray and grill for 5-7 mins, until golden brown on top.
Finish & serve
- Trim the broccoli, then cook in boiling water for 3-4 mins and drain.
- Serve the hotpot with the broccoli.