BBQ Pork and Pepper Stew
with chipotle sauce and cheese
This stew is simple to prepare yet features layers of complimentary flavour profiles that come together to take your tastebuds on a journey. This is a substantial dish with bell pepper and pork mince at its heart that is both filling and flavourful.
Tags:
Spicy
•Quick
Allergens:
Milk
•Barley
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
1 unit(s)
Bell Pepper
240 grams
Irish Pork Mince
2 sachet(s)
Central American Style Spice Mix
2 unit(s)
Garlic
50 grams
Grated Cheese
1 pack(s)
Passata
1 sachet(s)
Chicken Stock
2 sachet(s)
BBQ Sauce
1 sachet(s)
Chipotle Paste
1 unit(s)
Scallion
1 sachet(s)
BBQ Rub
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)3221 kJ
Energy (kcal)770 kcal
Fat25.5 g
of which saturates11.2 g
Carbohydrate94.1 g
of which sugars18.5 g
Dietary Fiber6.4 g
Protein37.5 g
Salt3.7 g
Potassium213.9 mg
Calcium10.1 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid. Rinse the rice to remove excess starch.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the pork mince, BBQ rub, Central American spice and bell pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
- Peel and grate the garlic (or use a garlic press).
- Trim and thinly slice the scallion.
3
- Add the garlic to the mince and cook until fragrant, 1 min more.
- Stir through the passata, stock, ½ tsp sugar (per 2P) and 100ml water (per 2P).
- Simmer until slightly thickened, 4-6 mins. Remove the pan from the heat. Stir through the BBQ sauce and chipotle paste.
- Add a splash of water to loosen the sauce if required.
- Stir through a knob of butter. Season to taste with salt and pepper.
4
- When everything is ready, fluff up the rice with a fork and share between bowls.
- Top with the spicy pork stew.
- Finish with a scattering of cheese and sliced scallion.
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