Pork & bean chilli

Pork & bean chilli


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If you cannot buy shoulder of pork, choose another cut that is suitable for stewing.

Lynn Lewis

Serves: 6 

  • 750 g pork shoulder, cut into 1 cm cubes
  • ½ cup (70 g) plain flour
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 medium green capsicum, seeded and coarsely chopped
  • 1 jalapeño or other hot chilli, seeded and finely chopped
  • 3 cloves garlic, crushed
  • 2 cans (400 g each) Italian tomatoes with juice, coarsely chopped
  • 1 cup (250 ml) salt-reduced chicken stock
  • 3 tablespoons chilli powder
  • ¼ teaspoon salt
  • 2 cans (420 g each) white beans (butter/cannellini), drained and rinsed

Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

  1. Coat pork with flour; shake off any excess. Heat oil in a large non-stick saucepan over medium-high heat. Working in batches, add pork and brown on all sides, about 5 minutes per batch. Transfer pork to a plate as it browns.
  2. Lower heat to medium. Add the onion, capsicum, chopped chilli and garlic. Cook until onion is softened, about 5 minutes. Return pork to pan. Add the tomatoes, stock, chilli powder and salt. Simmer 1 hour, stirring occasionally. Stir in beans. Simmer until meat is tender and sauce is thickened, about 40 minutes.

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