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PORK AND TOMATILLO CHILLI

  • 1 cup orange juice
  • 1 (12 ounces) bottle dark beer
  • 1 pound tomatillos or tomatoes quartered
  • 1 cup peanut oil
  • 1 head garlic peeled
  • 2 pounds of boneless pork cut into ½ inch cubes
  • salt and pepper
  • 2 large onions thinly sliced
  • 2 pounds roman tomatoes chopped
  • 3 jalapeno chillies diced
  • 1 teaspoon crushed hot red pepper or to taste
  • 1 bundle coriander leaves chopped
  • 1 can (1 pound) black beans with liquid cooked rice
  • 1 avocado peeled and sliced
  • coriander sprigs
  • lime sour cream

Combine orange juice, beer and tomatillos in large saucepan. Cook over medium heat about 20 minutes. Heat peanut oil in large heavy based frying pan. Add garlic cloves and cook 2 minutes. Stir in ½ of cubed pork and season to taste with salt and pepper. Brown pork on all sides, remove pork with slotted spoon and add to tomatillos. Cook remaining pork in heavy based frying pan. Remove the pork and garlic and add to tomatillos. Pour off all but ¼ cup oil in heavy based frying pan. Add onions and lightly brown. Add to tomatillo and pork mixture. Mix in tomatoes, jalapenos, crushed red pepper, and coriander. Cover and cook over low heat 2 hours. (Chilli can also be baked in 350 oven for 2 hours.) Add beans. Cook uncovered for ½ hour more. Adjust seasonings to taste. Serve over rice, or with warm flour tortillas, garnished with sliced avocado, sprigs of coriander and lime sour cream. Lime sour cream: ½ cup of sour cream mixed with grated zest and juice of 1 lime.

*If you can not find tomatillos use extra tomatoes instead