Chilli con carne, meaning “chili with meat”, is a spicy slow cooked stew using chilli, meat, tomatoes, and kidney beans. We have used pork to make this chilli con carne and served it with tortillas, lettuce, avocado, sour cream and coriander. This spicy Mexican pork and bean stew is a real crowd-pleaser. Make a batch of Pork Chilli Con Carne with Tortillas, Lettuce, Avocado and Sour Cream for the weekend.
Pork Chilli Con Carne with Tortillas, Lettuce, Avocado and Sour Cream Recipe
Serves 4
Ingredients:
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
Method:
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. Transfer to a large plate. Cook remaining portions of pork and transfer to plate.
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.
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.
Serve with tortillas, lettuce leaves, avocado and sour cream. Top with coriander sprigs.
