Mexican-inspired Pork Chilli Bowl
with kidney beans and warmed tortillas
A hearty chilli with grains, legumes and succulent pork mince. Customise the heat level to suit your tastes by adding more or less chilli flakes and don't worry, a dollop of cooling creme fraiche ensures this dish stays perfectly palatable if you can't handle the heat.
The quantities provided above are averages only.
Ingredients
240 grams
Irish Pork Mince
1 pack(s)
Red Kidney Beans
2 sachet(s)
Mexican Style Spice Mix
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Dried Chilli Flakes
2 unit(s)
Garlic
8 unit(s)
Tortilla
(Contains Wheat)
50 grams
Grated Cheese
(Contains Milk)
1 unit(s)
Scallion
65 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Sweetcorn
Not included in your delivery
¼ tsp
Salt
½ tsp
Sugar
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the sweetcorn and kidney beans in a sieve.
- Trim and thinly slice the scallion.
- Peel and grate the garlic (or use a garlic press).
Little Chef's TIP: Kids can help to drain the kidney beans and sweetcorn.
- Place a pot over medium-high heat (without oil).
- Once hot, fry the pork mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break it up as it cooks. Season with salt and pepper.
- Add the garlic and Mexican spice mix (with a drizzle of oil if needed).
- Cook until fragrant, 1 min.
- Add the chopped tomatoes, corn, kidney beans, ¼ tsp salt (per 2P) and ½ tsp sugar (per 2P).
- Bring to the boil, cover and simmer for 6-8 mins.
- Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.
- Once cooked, season the pork to taste with salt and pepper.
- Loosen the sauce with a splash of water if necessary.
- Stir in as much of the chilli flakes as you like (use less if you don't like spice—or if you're cooking for kids).
- Divide the pork chilli between bowls, topped with a dollop of creme fraiche.
- Scatter the cheese and scallion over the top.
- Serve warm tortillas alongside.
