Chipotle Pork Couscous Bowl
with Sweetcorn and Soured Cream
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.
Tags:
Spicy
Allergens:
Cereals containing gluten
•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
160 grams
Sweetcorn
2 unit(s)
Garlic Clove**
240 grams
British Pork Mince
120 grams
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
20 grams
Chicken Stock Paste
1 carton(s)
Tomato Passata
20 grams
Chipotle Paste
75 grams
Soured Cream
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Boiling Water
1 tbsp
Honey
20 grams
Butter
Utensils
•Pan
•Sieve
•Garlic Press
•Kettle
•Bowl
•Cling Film
Instructions
1
- Boil a half-full kettle.
- Drain the sweetcorn. Peel and grate the garlic (or use a garlic press).
- 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. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
- Put the couscous into a bowl.
- Pour in the boiling water (see pantry) and stir in half the chicken stock paste.
- Cover tightly with cling film. Leave to the side, 10 mins.
- Drain the fat from the mince. Season with salt and pepper.
3
- Add the garlic to the pork and cook for 1 min more. Stir in the sweetcorn, passata, chipotle (add less if you'd prefer things milder), honey, butter (see pantry for both) and the remaining chicken stock paste.
- Bring to the boil and simmer, 2-3 mins.
- Add a splash of water if it's a little thick.
4
- Fluff the couscous up with a fork. Share between your bowls.
- Spoon over the chipotle pork.
- Add a dollop of soured cream.
Enjoy!
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