X
Welcome.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Thank you! You have been added to our newsletter
Oops! Something went wrong while submitting the form.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Make your meat go further with this great family meal. Load it up with extra veggies for added nutrients.
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 teaspoon paprika or smoked paprika
½ teaspoon red chilli flakes
400g can chopped tomatoes in juice
1 cup vegetable stock
400g can red kidney beans, drained
Steamed rice
Coriander leaves
Winter green vegetables such as broccoli or spinach
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 teaspoon paprika or smoked paprika
½ teaspoon red chilli flakes
400g can chopped tomatoes in juice
1 cup vegetable stock
400g can red kidney beans, drained
Steamed rice
Coriander leaves
Winter green vegetables such as broccoli or spinach
Heat a dash of oil in a deep heavy-based frying pan or saucepan over medium heat. Add the onion, carrot and celery and cook until the onion is soft, about 5 minutes.
Add the pork mince and brown, stirring with a wooden spoon to break up the mince. Add the paprika and chilli flakes and cook for a further 1 minute.
Add the tomatoes and stock and bring up to the boil. Season with salt. Reduce the heat, cover and simmer for about 40 minutes.
Add the red kidney beans. Cook for a further 10 minutes.
Serve with steamed rice, coriander leaves and a bowl of steamed winter green vegetables.
Change up by serving with corn chips, sour cream, lemon or lime wedges and a bowl of smashed avocado (avocado flesh mashed with a fork and mixed with lemon or lime juice). Finish with chopped coriander.
During summer add 1 diced red capsicum in with the tomatoes.
Make your meat go further with this great family meal. Load it up with extra veggies for added nutrients.
500g New Zealand pork mince
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 teaspoon paprika or smoked paprika
½ teaspoon red chilli flakes
400g can chopped tomatoes in juice
1 cup vegetable stock
400g can red kidney beans, drained
Steamed rice
Coriander leaves
Winter green vegetables such as broccoli or spinach
Heat a dash of oil in a deep heavy-based frying pan or saucepan over medium heat. Add the onion, carrot and celery and cook until the onion is soft, about 5 minutes.
Add the pork mince and brown, stirring with a wooden spoon to break up the mince. Add the paprika and chilli flakes and cook for a further 1 minute.
Add the tomatoes and stock and bring up to the boil. Season with salt. Reduce the heat, cover and simmer for about 40 minutes.
Add the red kidney beans. Cook for a further 10 minutes.
Serve with steamed rice, coriander leaves and a bowl of steamed winter green vegetables.
Change up by serving with corn chips, sour cream, lemon or lime wedges and a bowl of smashed avocado (avocado flesh mashed with a fork and mixed with lemon or lime juice). Finish with chopped coriander.
During summer add 1 diced red capsicum in with the tomatoes.
Stay in the loop
With our consumer newsletter
© Copyright 2020 New Zealand Pork
