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Mexicano Pork Chilli

15 Minute Mexicano Pork Chilli. Chilli with a Mexican twist, dip in the tortillas for a real treat.

Serves: 2 (easily doubled) Time: 15 minutes



  • 100g Pork Mince

  • 40g Chorizo, diced

  • 1.5 Tablespoon Olive Oil

  • 1 Red Bell Pepper, sliced

  • 400g can Black Beans, drained and rinsed

  • 400g can Chopped Tomatoes

  • 3 Garlic Cloves, minced

  • 1 Tablespoon of either Mexican/Fajita seasoning, or 1/2 tablespoon each Paprika and Cumin

  • 1 Knorr Chicken Stock Pot

  • 1 Tortilla Wrap per person


  1. Heat your oven to 200°C, then once hot throw your peppers onto a baking tray, drizzle with a quarter tablespoon of olive oil, season and roast in the oven for 15 minutes.

  2. Next, heat a large pan with 1 tablespoon olive oil and add the pork mince and diced chorizo. Cook for 5 minutes, breaking up the mince with your spoon until cooked through.

  3. Once that's cooked, throw in your seasonings and 2 minced garlic cloves (save the other for later). Give everything a cook stir for a minute then throw in your black beans, chicken stock, chopped tomatoes and then refill your chopped tomatoes can with 200ml of water and throw that in too. Bring to a boil.

  4. Once its boiling, lower the heat a little and simmer for 6 minutes to thicken the sauce.

  5. Meanwhile, in a fresh pan or griddle pan heat your remaining quarter tablespoon of olive oil, and add the remaining minced garlic. Get the pan nice and hot and throw in one tortilla at a time. Press down to get it nice and crispy on each side for 2 minutes, once done cut into triangles and repeat with the others.

  6. Once the peppers are done, throw them into the chilli, give everything a good stir, season, then serve in bowls with your tortillas for dunking! Yum!


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