Pork Chilli Con Carne

Pork Chilli Con Carne
Use pork loin or neck to make this Pork Chilli Con Carne, and serve with tortillas, lettuce leaves, avocado and sour cream.


Pork Chilli Con Carne

Serves 4


1 tbsp olive oil

1kg diced pork (loin or neck)

1 large brown onion, finely chopped

3 garlic cloves, crushed

2 tsp chilli powder

2 tsp ground cumin

1 tbsp tomato paste

800g can diced Italian tomatoes

400g can red kidney beans, drained and rinsed

8 flour or corn tortillas, to serve

lettuce leaves, to serve

1 avocado, peeled and sliced, to serve

sour cream, to serve

1 cup coriander sprigs, to serve



1 Preheat oven to 200C. Heat 2 tsp oil in a deep heavy-based casserole dish over medium heat. Add a quarter of the pork and cook for 6–8 minutes or until browned on all sides.

2 Transfer to a large plate. Cook remaining portions of pork and transfer to plate.

3 Put onion and garlic in casserole dish and cook, stirring often, for 3 minutes or until soft. Stir in chilli powder and cumin. Cook for 1 minute or until aromatic. Stir in tomato paste. Add tomato and ½ cup water and stir until well combined. Bring to the boil. 
Add pork.

4 Cover with a lid and cook in oven for 45 minutes. Remove lid and cook for a further 30 minutes. Add beans, stir and cook for another 15 minutes.

5 Serve with tortillas, lettuce leaves, avocado and sour cream. Top with coriander sprigs.


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