Chipotle Pork Chilli
with Rice and Soured Cream
Allergens:
Sulphites
•Milk
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Preparation Time15 minutes
Cooking time15 minutes
DifficultyEasy
Ingredients
serving amount
240 grams
British Pork Mince
150 grams
Basmati Rice
1 carton(s)
Mixed Beans
30 grams
Tomato Puree
28 grams
Red Wine Stock Paste
(Contains Sulphites)
20 grams
Chipotle Paste
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
Nutritional information
Energy (kJ)3466 kJ
Energy (kcal)828 kcal
Fat35.1 g
of which saturates14.2 g
Carbohydrate85.7 g
of which sugars15 g
Protein39.4 g
Salt2.96 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Kettle
•Large Frying Pan
•Sieve
•Medium Saucepan
Instructions
1
- Boil a half-full kettle.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the pork, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
- Meanwhile, pour the boiling water into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
- Meanwhile, drain and rinse the beans.
- Open the remaining sachets.
3
- Add the tomato puree to the pork. Cook, 1 min.
- Stir in the mixed beans, red wine stock, chipotle, honey and water for the sauce (see pantry for both). Bring to the boil and simmer, 3-4 mins.
- Remove from the heat. Add a splash of water if it's a little thick.
- Taste, season with salt and pepper if needed.
4
- Share the rice between your bowls.
- Top with the pork chilli.
- Drizzle over the soured cream.
- Enjoy!
