Name: Chunky pork chilli
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: 2 tablespoon oil; 1 kilogram pork scotch fillet, trimmed, cubed; 1 large onion, chopped; 2 garlic cloves, crushed; 2 teaspoon plain flour; 2 teaspoon ground cumin; 1 teaspoon ground chilli; 1/2 teaspoon chilli flakes; 1 cup beef stock; 400 gram can diced tomatoes; 1 teaspoon dried oregano; 400 gram can red kidney beans, rinsed, drained; 1/3 cup coriander leaves; rice, corn chips, sour cream to serve

Ingredients

2 tablespoon oil

1 kilogram pork scotch fillet, trimmed, cubed

1 large onion, chopped

2 garlic cloves, crushed

2 teaspoon plain flour

2 teaspoon ground cumin

1 teaspoon ground chilli

1/2 teaspoon chilli flakes

1 cup beef stock

400 gram can diced tomatoes

1 teaspoon dried oregano

400 gram can red kidney beans, rinsed, drained

1/3 cup coriander leaves

rice, corn chips, sour cream to serve

Method

1.Heat half the oil in a large, heavy based saucepan on high. Cook meat in batches for 3-4 minutes until browned. Transfer to a plate.

2.Reduce heat to medium. Heat remaining oil in same pan. Saute onion and garlic for 4-5 minutes until tender. Add flour, cumin and chilli. Cook, stirring, for 1 minute.

3.Mix in stock gradually, stirring and scraping the bottom of the pan. Return meat to the pan, along with the tomatoes and oregano.

4.Bring to boil. Reduce heat to low and simmer, covered, for 1 1/2 hours, until meat is very tender. Uncover for the last 15 minutes to slightly thicken the gravy.

5.Stir in the beans. Serve with rice, corn chips and a dollop of sour cream.

You can make this with inexpensive chuck or gravy beef, or try minced pork or beef – the cooking time will be shorter with mince.
Note

Woman's Weekly Food

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Ingredients

Method

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