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Pork Con Carne

A delicious twist on a Mexican favourite! - by Jane Ash
  • 29 Apr 2019
Pork Con Carne
Prep: 10 Minutes - Cook: 15 Minutes - Easy - Serves 4
Proudly supported by

Get some pork on your fork with this exciting new dinner! 

Ingredients

8 x 100g pork loin steaks

1 red onion, halved, thinly sliced

1 tablespoon olive oil

41g sachet chilli con carne seasoning

400g can diced tomatoes

400g can kidney beans, drained, rinsed

½ cup chopped fresh coriander

Steamed rice, sour cream and extra chopped coriander, to serve

Method

  1. Season pork with salt and pepper.

  2. Heat a lightly oiled, large, non-stick frying pan over a medium to high heat. Add pork in two batches. Cook, for about 3 minutes on each side, or until just cooked through. Remove. Rest, loosely covered with foil. 

  3. Add onion and oil to same, hot pan. Cook, stirring for 2 minutes, or until soft. 

  4. Add seasoning, tomatoes, beans and ¾ cup water. Bring to boil. Simmer, for about 3 to 5 minutes, or until slightly thickened. Stir in coriander. 

  5. Return pork to bean mixture in pan. Cook, turning to coat in sauce until heated through.              

  6. Serve with rice and sour cream. Sprinkle with extra coriander.

     

    TIP! For a change, replace rice with creamy mashed potato or boiled baby chats. Don’t over-cook pork or it will dry out and toughen. 

  • Dinner Tonight
  • mexican recipe
  • quick pork recipe
  • pork recipe
Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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