HERSHELL’S Pork Chilli Con Carne

HERSHELL’S Pork Chilli Con Carne

What you’ll need:

  • 1 Tbsp olive oil
  • 1 red onion, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 red capsicum, seeds removed and finely diced
  • ¼ tsp chilli flakes
  • 400g can crushed tomatoes
  • 1 cup chicken stock
  • 400g can kidney beans, drained and rinsed
  • 1 Pack of HERSHELL’S Ribs, bones removed and meat shredded; see HERSHELL’S Pork Recipes for these instructions.
  • ½ tsp salt
  • Coriander, avocado, sour cream, tabasco sauce to serve

 

Directions:

  1. Heat olive oil in a large frying pan over moderate heat
  2. Add onion, capsicum, garlic and chilli flakes. Saute until onion is soft
  3. Add tinned tomatoes and chicken stock. Bring to the boil, then reduce the heat and cook until liquid is nearly all gone.
  4. Add kidney beans, HERSHELL’S meat sauce, and cook gently until heated through. Season with salt
  5. Serve with cooked rice or tortillas, and optional sides as above.

 

About The Author

Jonathan Buckley
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