Chunky pork chilli recipe

  • Serves 6
  • 15mins to prepare, 4hrs to cook
  • 390 calories / serving
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Turn the slow cooker on to high or low. Place a large frying pan over a high heat and add the oil. Toss the pork meat in the flour and season with salt and freshly ground black pepper. Fry in the hot oil until browned all over. Spoon into the slow cooker dish. Add the onion, red pepper and chilli to the pan and fry for a few minutes before adding the spices. Fry for 1 minute then spoon into the slow cooker dish along with the cocoa powder, chopped tomatoes and red kidney beans. Stir and cover. Cook for 4 hours on high and 8 hours on low.

Once cooked, season with salt and pepper, and serve with rice, lime wedges and a spoon of sour cream.

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  • Ingredients

  • 2tbsp olive oil
  • 900g diced pork, such as leg or shoulder
  • 3tbsp plain flour
  • 1 onion, diced
  • 1 red pepper, seeded and diced
  • 2 red chilli’s finely chopped
  • 2 cloves garlic, crushed
  • 1tsp ground cumin
  • 1tsp ground coriander
  • ½tsp ground cinnamon
  • 1tbsp cocoa powder
  • For the tomato sauce

  • 800g (1½ lb) chopped tomatoes
  • 800g red kidney beans, drained
  • small bunch coriander, chopped
  • cooked rice, to serve
  • lime wedges, to serve
  • sour cream, to serve
  • Energy 1640kj 390kcal 20%
  • Fat 11g 15%
  • Saturates 3g 14%
  • Sugars 10g 11%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 27.3g Protein 41.3g Fibre 9.5g


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