Pork & bean chilli
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Picture by:
Lynn Lewis
Pork & bean chilli
If you cannot buy shoulder of pork, choose another cut that is suitable for stewing.
Ingredients
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
Directions
Preparation:20min ›
Cook:2hours ›
Ready in:2hours20min
- 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.
- 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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