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Mexican Recipes

Tex-Mex Style Pork and Bean Chilli

Tex-Mex Style Pork and Bean Chilli

Tex-Mex Style Pork and Bean Chilli

with Tostada Dippers and Soured Cream

Lily StevensPublished on July 10, 2024

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Ready in less than 25 minutes, this Tex-Mex Style Pork and Bean Chilli has it all. Spiced with flavours from chillies, cumin seeds, paprika and thyme, we're pairing this chilli with tostadas (meaning 'toasted') for dipping.

Tags:

Spicy

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total25 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

240 grams

British Pork Mince

1 carton(s)

Cannellini Beans

4 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

15 grams

Chicken Stock Paste

75 grams

Soured Cream

(Contains: Milk)

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3738 kJ

Energy (kcal)893 kcal

Fat47.5 g

of which saturates20.2 g

Carbohydrate71.6 g

of which sugars15.3 g

Dietary Fibre10.8 g

Protein40.5 g

Salt3.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Baking Tray

•Sieve

•Lid

Instructions

Brown the Mince

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Heat a large saucepan on medium-high heat (no oil).

c) Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat.

Add the Flavour

2

a) Meanwhile, drain and rinse the cannellini beans in a sieve.

b) Lay the tortillas onto a large baking tray in a single layer and rub each with a little oil. Season with salt and set aside.

c) When the mince has browned, stir the Mexican style spice mix, cannellini beans, passata, chicken stock paste, honey and the water for the sauce (see pantry for both amounts) into the saucepan and bring to the boil.

Simmer the Sauce

3

a) Once the sauce is boiling, reduce the heat to a simmer and cover with a lid or some foil.

b) Simmer until the pork is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Toast the Tostada Dippers

4

a) Meanwhile, bake the tortillas on the top shelf of the oven until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!

Final Touches

5

a) When the pork chilli is ready, stir through the butter (see pantry for amount) until melted.

b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve

6

a) Share the pork chilli between your bowls. Drizzle over the soured cream.

b) Serve the tostada dippers alongside.

c) Enjoy!

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