Mexican Chilli con Came (Came con Chile Colorado)
Ingredients
- 3 1/3 lb shoulder of pork cut into 2.5 cm cubes
- 14 oz pinto or red kidney beans
- 1.1 lb boiled rice
- 3 pint brown stock
- 4 1/3 floz oil
- 2 oz flour
- salt and pepper
blended to a paste
- 6 fresh red chillies
- 2 tsp toasted cumin seed
- 2 cloves of garlic
- 1 tsp oregano
- 2 1/2 oz paprika
- 1 tsp sugar
- 4 tbsp stock
Instructions
- Soak pinto or red kidney beans for 12 hours, drain, cover with cold water and cook until soft with two cloves of garlic and a bayleaf. Add salt and a little sugar when nearly cooked.
- Season the pork and fry in the oil to a golden-brown colour on all sides. Drain in a colander and transfer to a saucepan.
- Sprinkle with the flour and place in a hot oven until the flour is browned.
- Add the stock and 500 ml of the bean cooking liquid, bring to the boil, skim and season and add the spice paste, cover with a lid and simmer for 1 1/2 hours.
- Serve accompanied by plain boiled or braised rice.
Calories: 798 kcal
Carbohydrates: 59 g
Protein: 43 g
Fat: 42g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 130 mg
Sodium: 700 mg
Potassium: 839 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 813 IU
Vitamin C: 50 mg
Calcium: 81 mg
Iron: 5 mg