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Pork in Chilli Sauce
With Mexican flavours of fresh chilli and spices, this is an easy to prepare dish, using the leanest pork you can find such as boneless loin steaks.
Ingredients
1 tbsp olive oil
500g lean pork, eg leg meat
1 medium onion, chopped
1 fresh green chillies, seeded and finely chopped
1 clove garlic, crushed
1 tsp ground cumin
400ml vegetable or chicken stock
400g can chopped tomatoes
1 tbsp tomato puree
2 tsp Canderel granules
400g can chickpeas, drained
1 green pepper, seeded and chopped
To Serve:
4 large spoonfuls reduced fat soured cream,
1 medium avocado, peeled and cubed,
handful of fresh coriander
Cook with
Canderel Red
Serves
4
Time
preparation: 20 minutes
cooking: 30 minutes
Per serving
506 kcals
Difficulty level
Step by step
Cut the pork into small pieces, discarding any excess fat. Heat the oil in a deep frying pan or saute pan, then add the pork and stir fry over a high heat until golden.
Add the onion, chillies, garlic and cumin and cook together 2 to 3 minutes.
Pour in the stock, tomatoes, stir in the tomato puree and bring to simmer, cover and cook for 20 minutes.
Add the Canderel, chickepeas and green pepper and cook uncovered for 15 minutes until the meat is tender and the sauce has thickened.
Serve each portion with a dollop of soured cream, avocado chunks and a scattering of coriander and boiled long grain or basmati rice.
Tip : If you prefer spicier food, add 2 chillies.
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