pork

green chilli

servings
4

method

This green chili is so delicious, simple to make and a total pleasure to eat. In England, we’re sort of brainwashed into thinking of chili as just being chili con carne, but this is completely different and I absolutely love it. I think it’s cleaner, braver and fresher than your average chilli. You can make your ownbread-recipes/navajo-flatbreads"> flatbreads or use tortillas, or you can even serve with chapattis or naans instead.

Put a large pan on a high heat and add a little olive oil. Add the pork mince, dried sage and a good pinch of salt and pepper. Use a wooden spoon to break the meat up a bit and stir it about, then cook for a few minutes, stirring occasionally. Add your onions, garlic, peppers and chillies, stir everything together, then fry for 15 minutes on a high heat until any liquid from the pork has evaporated and everything is starting to turn golden. When it looks good, stir in your chopped tomatoes and half a glass of water. Remember that it’s supposed to be quite dry (in a really wholesome and nice way), not stewy and wet, so don’t add too much water.

Turn the heat down to medium and let it tick away for 10 minutes or so while you wash and roughly chop up the lettuce. Pick the leaves from the bunch of mint and roughly chop them. Trim and finely slice your spring onions.

When you’re ready to serve your chilli, warm your tortillas in the oven at 180°C/350°F/gas 4 for a few minutes or in a dry pan for 30 seconds. Taste your dense chilli. More than likely it will need another good pinch of salt and pepper. If you want to give it a nice fresh edge, you can squeeze in the juice of a lime. Stir in half your chopped mint.

Push a warm tortilla or flatbread into each of your little bowls and spoon some delicious green chili on top of each one. Top with your chopped lettuce and a dollop of yoghurt. Sprinkle over the rest of your mint and spring onions and serve right away with some cold beers.

Find out more about Jamie’s American Road Trip tv show and Jamie’s America Book

ingredients

• olive oil
• 800g pork mince, the best quality you can afford
• 1 teaspoon dried sage
• sea salt and freshly ground black pepper
• 2 onions, peeled and roughly chopped
• 3 cloves of garlic, peeled and finely sliced
• 2 green peppers, deseeded and roughly chopped
• 6 small green chillies, roughly chopped
• 4 large ripe red tomatoes, chopped into small chunks
• 1 romaine lettuce, leaves washed and spun dry
• a small bunch of fresh mint
• 4 spring onions
• 1 packet of flour tortillas
• optional: 1 lime
soured cream or natural yoghurt, to serve

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1. by rebecca Jones on Mon 09 Jan 2012 @ 16:39

Did this over xmas as wanted some spice, loved it, friends loved it too. I added some chinese five spice to it, was yummmy. So easy it just works

2. by vincent on Mon 05 Sep 2011 @ 10:55

adore this dish. after watching the program i needed this book. nearly done half of it now. pork shoulder with apple slaw is another favorite of mine

3. by Paul on Tue 31 May 2011 @ 12:57

Got the book a while ago and wanted to get round to trying this. Made it for first time about a month ago, making again tonight for the fourth time! It is simply delicious, so light and the full of flavour. Make it with the Navajo flatbreads, they work excellent.

4. by John on Tue 29 Dec 2009 @ 16:01

I made this yesterday after getting the book for christmas. It was great; spicy but fresh and light.

5. by Rosalind on Wed 07 Oct 2009 @ 20:12

Just made this. Edited a bit to change things to suit what I needed. Terribly yummy even so.

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