Ages ago, we had a dear friend of ours stay with us. She cooked this simple and delicious pot of pork chilli that we devoured with corn chips, guacamole and of course – sour cream! What I found fascinating was that she used crushed pineapple in juice for the acidity factor (not tomatoes). As the Husband reacts rather vehemently to canned / jarred tomatoes and they’re worth their weight in gold in the winter, this has been a rather delicious substitute.
Let me know if you make this. And if you ate it with corn chips, tortillas, or even on rice!
Pork & Pineapple Chilli
Pork Mince 500 gms
Chopped Onion 1 medium
Crushed Garlic
Mixed Beans 1 can
Crushed Pineapple in Juice 1 can
Anything Mix Spice Blend 1tbsp
Chopped Coriander – handful
Neutral Oil for cooking
– Heat the oil in a heavy bottomed pan.
– Cook the chopped onions tills transparent.
– Add the crushed garlic and sauce till you can’t smell the raw garlic & onions.
– Add the pork mince and small well to cook through.
– Sprinkle the Anything Mix and mix well.
– Pour the crushed pineapples – juice and all.
– Add the can of the mixed beans – along with the “canning juice”.
– Mix well and heat through.
– Stir through the chopped coriander.
Serve on a bed of corn chips with guacomole, a red onion salsa and sour cream (personally, I don’t like cheese on my nachos, but you do you and go crazy with the cheese if that’s your jam!)
Enjoy!