Okay, this is a spicy dish and you probably don't want to attempt it, if you have issues with chilli lol I found the original recipe in an old Family Circle mini cookbook, and I have changed it a bit to suit us. If you do cook this recipe, whatever you do, don't forget the sour cream!
Pork and White Bean Chilli
Ingredients:-
1.3 kg of lean pork sliced into strips
2-3 tablespoons of oil
1 large onion diced
1 zucchini sliced
3 teaspoons of crushed garlic
1 tablespoon of sweet paprika
1 tablespoon of cumin
1/2 teaspoon of chilli powder
1 can of diced tomatoes
1 can of cannellini beans, rinsed and drained
1 cup of coarsely chopped coriander
1.5 - 2 tablespoons of chopped jalapeños
Water
Sour cream to serve
Steamed rice to serve
Method:-
1. Heat the oil in a pan and saute the onion and zucchini, then set aside on kitchen paper to drain.
2. Add sliced pork to the pan and cook for five minutes or until brown, then set aside on kitchen paper to drain.
3. Add the paprika, garlic, cumin, jalapeños and chilli powder to the pan to toast for about a minute or until fragrant.
4. Add the tomatoes to the spice mix and stir through. Fill the tomato can with water and add to the pan and stir through.
5. Add pork, onion, zucchini, beans and coriander to the pan and stir through. Bring the pan to the boil, then reduce the heat and allow to simmer for approx 40 minutes or until the sauce thickens.
6. Serve on a bed of steamed rice with a dollop of sour cream.
2-3 tablespoons of oil
1 large onion diced
1 zucchini sliced
3 teaspoons of crushed garlic
1 tablespoon of sweet paprika
1 tablespoon of cumin
1/2 teaspoon of chilli powder
1 can of diced tomatoes
1 can of cannellini beans, rinsed and drained
1 cup of coarsely chopped coriander
1.5 - 2 tablespoons of chopped jalapeños
Water
Sour cream to serve
Steamed rice to serve
Method:-
1. Heat the oil in a pan and saute the onion and zucchini, then set aside on kitchen paper to drain.
2. Add sliced pork to the pan and cook for five minutes or until brown, then set aside on kitchen paper to drain.
3. Add the paprika, garlic, cumin, jalapeños and chilli powder to the pan to toast for about a minute or until fragrant.
4. Add the tomatoes to the spice mix and stir through. Fill the tomato can with water and add to the pan and stir through.
5. Add pork, onion, zucchini, beans and coriander to the pan and stir through. Bring the pan to the boil, then reduce the heat and allow to simmer for approx 40 minutes or until the sauce thickens.
6. Serve on a bed of steamed rice with a dollop of sour cream.
It looks delicious! Big chilli fans in our house.
ReplyDeleteExcellent! I don't know a lot of people who really like chilli, so it's always nice to know of another lol
ReplyDelete