Mexican Chilli con Came (Came con Chile Colorado)

Mexican Chilli con Came (Came con Chile Colorado)

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Servings: 10
Calories: 798


  • 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


  • 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
Ingredients Pork, Shoulder of Pork
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