Pulled pork and chorizo chilli
Serves: 6-8
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Pulled pork and chorizo chilli
A warming, smoky, spicy chilli is perfect at this time of year, stuffed into baked potatoes or served with rice
Serves: 6-8
Prep time: 25 minsTotal time: 
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Nutritional information (serving)
Calories
570Kcal
Fat
28gr
Saturates
9gr
Carbs
14gr
Sugars
7gr
Fibre
4gr
Protein
63gr
Salt
2.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp rapeseed oil
- 1.5kg-1.75kg pork shoulder, fat trimmed, cut into chunky pieces
- 400g chorizo-style sausages, cut into chunks
- 2 red onions, finely sliced
- 3 garlic cloves, finely sliced
- 1 tbsp cumin seeds
- 1 tbsp dried oregano
- 2 tsp smoked paprika
- 1 cinnamon stick
- 1 tbsp chipotle paste
- zest of 1 and juice of ½ orange
- 2 x 400g tins chopped tomatoes
- 500ml chicken stock (made using 1 stock pot)
- 1 x 400g tin cannellini beans
- baked potatoes or steamed rice, to serve
Step by step
To freeze
Follow the recipe, leave to completely then transfer to an airtight container for freeze. Defrost overnight in the fridge. Heat on the hob until piping hot.
- Preheat the oven to 160°C, fan 140°C, gas 2. Heat the oil in a large, lidded casserole and brown the pork pieces, in batches, for 3-4 minutes, ensuring they are browned all over. Set the meat aside.
- In the same casserole, fry the sausages and onions for 5-6 minutes, or until the onions are soft. Add the garlic and continue to cook for a minute, then add the cumin, oregano, paprika, cinnamon and chipotle paste. Continue to cook for 2-3 minutes, then add the orange zest and juice, along with the tomatoes. Return the meat to the casserole and pour in the stock, stirring to make sure everything is well combined. Bring to a simmer then cover with a lid and transfer to the oven for 3 hours.
- Remove from the oven to the hob. Using a slotted spoon, remove the pork pieces from the chilli to a board and shred the meat using two forks. Drain the cannellini beans and then return the shredded meat to the casserole, along with the beans. Heat through on the hob for 5 minutes, season to taste and serve loaded into baked potatoes or with rice.
