Smoking Hot Pork Chilli Con Carne Recipe | Abel & Cole
Smoking Hot Pork Chilli Con Carne
Clock Image
Prep: 10 mins
Cook: 25-30 mins
"Carne" is the Spanish word for meat. Chilli, well thats pretty self explanitory. You're using smoked paprika and cumin to take your dinner up a smoky, earthy notch.
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829 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • A stick of celery
  • 1 tsp coriander seeds
  • A pack of pork escalopes
  • 1 tsp smoked paprika
  • A bag of white basmati rice
  • A tin of black beans
  • 2 tbsp tomato purée
  • 1 lime
From your kitchen
  • Freshly ground pepper
  • 3 tbsp olive oil
  • 500ml boiling water
You'll need
  • Pestle and mortar or spice grinder (optional)
  • Bowl
  • Small pan with lid
  • Measuring jug
  • Sieve
  • Frying pan
Step by step this way
  • 1.

    Peel and dice the onion. Trim and dice the celery. Grind 1 tsp of the coriander seeds using a pestle and mortar, spice grinder or empty them into a bowl and use the bottom of a jar.

  • 2.

    Turn to coat the pork in a bowl with the ground coriander, 1 tsp of the paprika, some black pepper and 2 tbsp olive oil. Set aside to marinate.

  • 3.

    Tip the rice into a small pan. Add 250ml boiling water to the rice. Cover. Bring to the boil. Turn the heat down. Simmer for 6 mins till all the water has been absorbed. Take it off the heat. Leave to steam, lid on, for 4 mins.

  • 4.

    Meanwhile, drain and rinse the black beans. Heat a frying pan. When nice and hot, add the escalopes. Fry for 4-5 mins on each side to cook through. Set aside on a plate.

  • 5.

    Add another 1 tbsp olive oil to the frying pan. Add the onion and celery. Sweat on a lowish heat for 10-12 mins till soft. Stir in 2 tbsp of the tomato purée. Cook for 1 min.

  • 6.

    Stir the black beans into the frying pan. Add 250ml boiling water. Simmer for a couple of mins while you shred or finely chop the pork. Tip the pork and any juices from the plate into the beans and stir to heat through.

  • 7.

    Divide the cooked rice between two shallow bowls. Spoon some pork chilli over the top and serve with lime wedges for squeezing.

  • Tip

    Gone to seed
    Coriander, not just for savoury dishes. Crush your leftover coriander seeds and add them to chocolate chip cookies or carrot cakes the next time you bake.

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