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Mexican Recipes

Chipotle Pork Chilli

Chipotle Pork Chilli

Chipotle Pork Chilli

with Rice and Soured Cream

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Bring the flavours of Southern USA and Mexico to your everyday meals with this chipotle paste. This paste is full of rich, smoky, fruity flavours with a hot kick from the chipotle chilli peppers. A perfect addition to tacos and burrito bowls, chipotle paste adds hot smoky depth to chillis and stews. You can even stir it into a meatball sauce to transform a weeknight meal.

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

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.

Total15 minutes

Active 15 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 May contain traces of: 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 saturates14.3 g

Carbohydrate85.6 g

of which sugars10.6 g

Dietary Fibre3 g

Protein39.1 g

Salt3 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.

3

Add the tomato puree to the pork. Cook, 1 min.
Stir in the beans, red wine stock paste, chipotle (add less if you'd prefer things milder), 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.

4

Share the rice between your bowls.
Top with the pork chilli.
Drizzle over the soured cream.

Enjoy!

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