About this recipe:Spicy Mexican pork cooked with juicy raisins and spiked with hot jalapeño peppers makes a mouth-watering main meal.
1 tbsp vegetable oil
1 large onion, finely chopped
3 garlic cloves, crushed
450g lean minced pork
30g stoned green olives, coarsely chopped
25g pickled jalapeño peppers, finely chopped
1 tsp dried oregano
225g long-grain rice
salt and freshly ground black pepper
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Method Prep:15min › Cook:20min › Ready in:35min
Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes, stirring frequently, until the onion is soft.
Add the pork and stir for 3 minutes until no longer pink. Then add the passata, raisins, olives, jalapeño, and oregano. Season with salt and pepper, bring to the boil, then reduce the heat and simmer for 15–20 minutes, stirring frequently, until the pork is cooked through.
Meanwhile, cook the rice in a pan of lightly salted boiling water for 12–15 minutes, or according to the packet instructions, until just tender.
Drain the rice and serve the minced meat mixture over the top. Serve with a rocket salad.
This also makes an excellent filling for tacos or soft flour tortillas. Chopped fresh green chillies could be used instead of the jalapeño peppers. You could also add some toasted, flaked almonds. * Passata is sieved tomato pulp. It is readily available in jars or cartons from supermarkets. Alternatively, use a tomato pasta sauce diluted with a little hot water or canned tomatoes in rich juice.
I followed the recipe apart from the raisins and olives which me and my partner don't like and put mushrooms in instead it turned out a bit watery but was still delicious hopefully next time I make it it'll be thicker - 03 Jan 2016