Pork mince: Trot down to the supermarket for a handy stand-by to rev up winter dinners!
Ingredients
- 1 tablespoon Alfa One rice bran oil
- 1 chorizo sausage, halved lengthways, sliced
- 400g pork mince
- 1 medium brown onion, finely chopped
- 1 medium red capsicum, diced
- 3 garlic cloves, crushed
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 x 400g cans red kidney beans, drained, rinsed
- 400g can diced tomatoes
- 2 teaspoons dried oregano
- Fresh coriander sprigs, to serve
- Corn chips, to serve
- Sour cream, to serve
Method
- Step 1Heat half the oil in a large, heavy-based saucepan over high heat. Cook chorizo for 3 minutes or until crisp. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 minutes or until browned. Transfer mixture to a bowl.
- Step 2Reduce heat to medium-high. Heat remaining oil in pan. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add garlic, cumin and coriander. Cook, stirring, for 1 minute or until fragrant. Return mince mixture to pan. Stir to coat. Add beans, tomato, oregano and 1/4 cup cold water. Bring to the boil. Reduce heat to low. Cover. Cook for 30 minutes or until beans are tender.
- Step 3Serve with coriander, corn chips and sour cream. Spoon mince mixture into an airtight container. Cover. Freeze for up to 1 month.
- High fibre
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1698 kj
Energy
18g
Fat Total
6g
Saturated Fat
11g
Fibre
36g
Protein
70mg
Cholesterol
628.42mg
Sodium
6g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
You can freeze uncooked pork mince for up to 3 months. Place in snap-lock bags and flatten for even thawing. Thaw mince in fridge overnight. When pan-frying mince, cook over high heat to prevent mince stewing and losing flavour.
Related Video
- Author: Lucy Nunes
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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