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Smoky Chilli Pork with Potato topping

This is a great dish to prepare at the weekend to eat on a busy week night. It will benefit from being made ahead as the flavours will have a chance to mingle and develop.

6 people
2 h 30 min
Nutrition per serving
  • kcal
    663 kcal
  • protein
    39g
  • iron
    2.9mg
  • carbs
    33g

Ingredients

    • 1 kg of boneless shoulder pork cut into 4 pieces
    • 1 tablesp. rapeseed or olive oil
    • 1 onion, finely chopped
    • 4 garlic cloves, peeled and chopped
    • 2 teasp. ground coriander
    • 2 teasp. ground cumin
    • 3 teasp. smoked paprika
    • 2 tablesp tomato purée
    • 400g can chopped tomatoes
    • 200 ml chicken stock
    • 1 teasp. brown sugar
    • Salt and freshly ground black pepper
    • 400g kidney beans, drained and rinsed
  • Mashed Potatoes

    • 800g potatoes peeled and quartered
    • 50g butter
    • 75ml milk
    • Salt and pepper

Main

    • 1 kg of boneless shoulder pork cut into 4 pieces
    • 1 tablesp. rapeseed or olive oil
    • 1 onion, finely chopped
    • 4 garlic cloves, peeled and chopped
    • 2 teasp. ground coriander
    • 2 teasp. ground cumin
    • 3 teasp. smoked paprika
    • 2 tablesp tomato purée
    • 400g can chopped tomatoes
    • 200 ml chicken stock
    • 1 teasp. brown sugar
    • Salt and freshly ground black pepper
    • 400g kidney beans, drained and rinsed

Side

  • Mashed Potatoes

    • 800g potatoes peeled and quartered
    • 50g butter
    • 75ml milk
    • Salt and pepper

Method

Preheat the oven to Gas Mark 4, 180°C (350°F). Heat the oil in a large ovenproof saucepan. Add the pork in 2 batches and brown on all sides. Set the pork aside.

Add the onion and garlic to the pan and cook for 3-4 minutes.

Then add the coriander, cumin, smoked paprika and cook for a further minute or two. Then stir through the tomato purée. Return the pork, add the tomatoes, stock, sugar and salt and pepper.

Bring to a simmer, cover with a lid and place in the oven, cook for 1½ hours or until the meat is tender.

 

While the pork is cooking place the potatoes in a saucepan, cover with cold water and boil until soft. Drain, then add the milk, butter and salt and pepper and mash until creamy.

When the pork is cooked remove it from the oven and set aside to cool slightly. Shred the meat with 2 forks and place the shredded pork and sauce in a deep ovenproof dish, approximately 34cm x 27cm.

Add the kidney beans and mix to combine. Spoon the mashed potatoes over the pork mixture and place in the oven. Cook for 30 minutes or until golden brown.

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Method

Preheat the oven to Gas Mark 4, 180°C (350°F). Heat the oil in a large ovenproof saucepan. Add the pork in 2 batches and brown on all sides. Set the pork aside.

Add the onion and garlic to the pan and cook for 3-4 minutes.

Then add the coriander, cumin, smoked paprika and cook for a further minute or two. Then stir through the tomato purée. Return the pork, add the tomatoes, stock, sugar and salt and pepper.

Bring to a simmer, cover with a lid and place in the oven, cook for 1½ hours or until the meat is tender.

 

While the pork is cooking place the potatoes in a saucepan, cover with cold water and boil until soft. Drain, then add the milk, butter and salt and pepper and mash until creamy.

When the pork is cooked remove it from the oven and set aside to cool slightly. Shred the meat with 2 forks and place the shredded pork and sauce in a deep ovenproof dish, approximately 34cm x 27cm.

Add the kidney beans and mix to combine. Spoon the mashed potatoes over the pork mixture and place in the oven. Cook for 30 minutes or until golden brown.

Serving Suggestions

Serve with courgettes, roughly chopped, tossed in olive oil, garlic and chopped rosemary and roasted in the oven for ten minutes.

Smoky Chilli Pork with Potato topping