Mexican Pork With Garlic And Kidney Beans
- 450g (1lb) lean pork cubes
- 1 onion, cut into chunks
- 2 cloves garlic, crushed
- 400g (1) can chopped tomatoes
- 400g (1) can red kidney beans, drained and rinsed
- 300ml (1/2pt) stock
- 10g (2tsp) chilli powder
- 2 chillies, whole (optional)
- 1 red pepper, de-seeded and cut into chunks
- 1 yellow pepper, de-seeded and cut into chunks
- 250g (8oz) pre-bought potato skins
- 25g (1oz) cheddar cheese
Preheat oven to 180°C/Gas Mark 4.
In a large casserole dish, place 450g (1lb) lean pork cubes, 1 onion, cut into chunks, 2 cloves garlic, crushed, 400g (approx) can chopped tomatoes, 400g (approx) unsalted, unsweetened can red kidney beans, drained and rinsed, 300ml (½pt) stock, 10ml (2tsp) chilli powder, 2 green or red chillies, whole.
Mix well, cover and place in a preheated oven for 1½ hours until the meat is tender.
Stir in 1 red and 1 yellow pepper, de-seeded and cut into chunks.
Place 250g (8oz) frozen potato skins on top of the chilli and sprinkle with 25g (1oz) Cheddar cheese, grated.
Return to the oven, uncovered for 20 minutes, until the potato skins are crispy and the cheese has melted.
Remove chillies before serving.
Serve with potato skins, corn on the cob, crunchy veg and your favourite dips.
If reheating food – cool down quickly, wrap, fridge and reheat thoroughly, only once.
If extra kids arrive for tea this recipe can easily be extended… add an extra can of sweetcorn and baked beans, and if you need to bulk out the skins, use chunks of bread – butter and top with grated cheese and grill or bake until melted and golden.