Pork Chilli Con Carne
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.