Pulled Pork Chilli With Buttered Corn & Rice
Upgrade your usual chilli con carne with smoky pulled pork. You'll dollop over lashings of soured cream, cheddar and pickled red onion before serving with fluffy rice and buttery corn on the cob.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Sugar, Vegetable oil, Water, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle
Add your sweetcorn cobettes to a large piece of tin foil with a small knob of butter and a pinch of salt and pepper, scrunch the tin foil around the corn until tightly sealed and add to a baking tray (or two!)
Put the tray[s] in the oven for 25-28 min or until the corn is tender – this is your buttered corn
Meanwhile, peel and finely slice half your red onion[s] and dice the remaining onion[s]
Combine your white wine vinegar with 1 tsp [1 1/2 tsp] [2 tsp] sugar and add the sliced onion – this is your quick pickled onions
Slice your green chilli[es] finely
Heat a large, wide-based pot with a drizzle of vegetable oil over a medium heat
Once hot, add the diced onion and cook for 2-3 min or until starting to soften
Peel and finely chop (or grate) your garlic
Once starting to soften, add the chopped garlic and your ground smoked paprika with half the sliced chilli (can't handle the heat? Go easy!) and cook for 30 secs or until fragrant
Once fragrant, add your BBQ pulled pork with your beef stock mix, chopped tomatoes and 150ml [200ml] [250ml] boiled water
Bring to a boil over high heat
Once boiling, reduce the heat to medium and cook, covered, for 15 min or until the pork is piping hot and the sauce has slightly thickened – this is your pork chilli
While the pork is cooking, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and set aside (lid on) to steam until serving
Grate your cheddar cheese finely
Once the chilli is ready, remove the pot from the heat and pull apart the pork using two forks and mix into the sauce
Season with a generous pinch of pepper and return the pot to a medium heat
Cook for a further 1-2 min or until thickened – this is your pulled pork chilli
Serve the pulled pork chilli with the cooked rice and buttered corn to the side
Dollop over your soured cream and top with the grated cheese, quick pickled onions and the remaining sliced chilli (not a fan of spice? Just add a little!)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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