Pork chilli mince

673 KJPer 100G

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 55-60 minutes

Pork chilli mince



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




To serve:
Steamed rice
Coriander leaves
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.

To serve:
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.