Mexican pork and beans

Serves: 6

Edit

Update

Cancel

Total Time: 70

Prep Time: 20

Cook Time: 50

• 1  onion, coarsely chopped
• 4  garlic cloves, coarsely chopped
• 1  red pepper, chopped
• 1  fresh fat red chilli, deseeded and chopped
• 2 teaspoon(s) mild chilli powder
• 1 teaspoon(s) Spanish smoked paprika
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) ground coriander
• 0.5 teaspoon(s) ground cinnamon
• 1 teaspoon(s) dried oregano
• 300 ml (½pt) lager
• 500 gram(s) (1lb 2oz) pork steak
• 4 tablespoon(s) sunflower oil
• 1 can(s) chopped tomatoes
• 350 ml passata
• 1 can(s) pinto beans, drained
• 25 gram(s) dark chocolate, chopped

Method

1. Put the onion, garlic, pepper, fresh chilli, chilli powder, paprika, cumin, coriander, cinnamon and oregano in a food processor. Add half the lager and blend to a purée.
2. Trim the pork steaks, then cut into large cubes. Heat the oil in a large saucepan and, working in batches, add the pork and fry until browned. Transfer to a plate.
3. Add the spice purée to the pan and cook, stirring continuously, over a moderate heat for 5 minutes - making sure it doesn't catch and burn. Add the remaining lager, tomatoes, passata, pork and any juices. Season well and bring to the boil. Reduce the heat and simmer gently, half-covered, for 30-35 minutes until the pork is tender and the sauce is thickened. Gently stir in the beans and chocolate, heat through and serve.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!