Pork chilli mince
Preparation Time: 10 minutes
Cooking Time: 55-60 minutes
500g New Zealand pork mince
1 onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 teaspoon paprika or smoked paprika
½ teaspoon red chilli flakes
400g can chopped tomatoes in juice
1 cup chicken stock
400g can red kidney beans, drained
1 tablespoon sugar
1 teaspoon good quality flakey sea salt
1 teaspoon ground black pepper
Winter green vegetables
Heat a dash of oil in a deep heavy-based frying pan or saucepan over medium heat. Add the onion, carrot and celery and cook until the onion is soft, about 5 minutes.
Add the pork mince and brown, stirring with a wooden spoon to break up the mince and cook for about 20 mins, stirring continuously until the mince is very fine.
Add the paprika and chilli flakes and cook for a further minute.
Add the tomatoes and stock and bring to a gentle simmer.
Cover and simmer for about 40 minutes.
Remove the lid and add the red kidney beans. Cook for a further 10 minutes.
Serve with steamed rice, coriander leaves and a bowl of steamed winter green vegetables.
Change it up by serving with corn chips, sour cream, lemon or lime wedges and a bowl of smashed avocado (avocado flesh mashed with a fork and mixed with lemon or lime juice). Finish with chopped coriander.