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Fresh Fast Chilli Pork

Fresh Fast Chilli Pork

serving size icon
Serves 4


  • 2 large red chillies, seeds removed
  • 1 large onion, peeled and chopped
  • 2 large cloves garlic, crushed
  • 500 g lean pork mince
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1 3/4 cups chicken stock
  • 1 cup quinoa
  • 400 g can hot chilli beans in sauce
  • 1/3 cup chopped coriander
  • squeeze of lime juice
  • 2 1/2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 Tbsp oil
  • 3/4 cup warm water (approx)


1. Place the chillies, onion and garlic in the bowl of a food processor and blend to a fine purée.

2. Brown the pork mince in a frypan or saucepan. When the meat is sealed all over and no longer pink, mix in the cumin and smoked paprika and cook gently for 2 minutes.

3. Add the salt and chilli purée and cook for 5 minutes, stirring frequently. Add the stock and simmer for 15 minutes, or until the sauce has reduced by half.

4. While the sauce is simmering, place the quinoa in a sieve. Pick over the grains, removing any that are gritty or discoloured. Rinse the quinoa under running water, then place it in a pan with 2 cups of water. Bring to the boil, reduce the heat and simmer uncovered until all liquid is absorbed. Fluff up the quinoa with a fork.

5. Stir the cooked quinoa into the mince mixture. Add the chilli beans, chopped coriander and lime juice, mix well to combine and serve when simmering.

6. To make Flour Tortillas: Combine flour, baking powder, salt in a bowl, add the oil and gradually add the warm water ā€“ use just enough to form a dough. Knead the dough on a floured board for 5 minutes then set it aside to rest for 10-15 minutes ā€“ this makes it much easier to roll out.

7. Divide the dough into 10-12 pieces and roll them out into circles, roughly 18cm across.

8. Heat a frypan until it is very hot and cook the tortillas for 30-60 seconds until they bubble and start to go brown. Turn them over and repeat on the other side. When cooked, wrap the tortillas in a clean, damp tea towel to keep them soft.

9. To warm the tortillas, wrap them in foil and heat them in the oven, or place them on a plate, cover with cling film and microwave for 35 seconds.

10. Serves 4 on its own or 6 with rice or tortillas and salad.

Courtesy of Food Magazine. Recipe by Sophie Gray. Photography by Shaun Cato-Symonds.


Qty Price
Countdown Herbs Cumin Ground $2.00 ea
$2.00 ea
Greggs Seasoning Smoked Paprika
arrow icon exclamation icon Out of stock Out of stock
Essentials Salt Table
arrow icon exclamation icon Out of stock Out of stock
Continental Super Stock Chicken Stock $5.00 ea
$5.00 ea
Wattie's Mexican Hot Chilli Beans $2.70 ea
$2.70 ea
Superb Herb Coriander Fresh $4.00 ea
$4.00 ea
Countdown Plain Flour $2.00 ea
$2.00 ea
Hansells Baking Powder $2.49 ea
$2.49 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Alfa One Rice Bran Oil $4.50 ea was $5.50
$4.50 ea was $5.50
Countdown Water Still Spring $0.90 ea
$0.90 ea
Fresh Produce Onions Brown $2.50 kg
$2.50 kg
Fresh Produce Garlic Bulb Nz
arrow icon exclamation icon Out of stock Out of stock
Countdown Free Farmed Pork Mince $9.00 ea
$9.00 ea
Fresh Produce Chilli Mixed
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Be Fresh Quinoa $22.90 kg
$22.90 kg
squeeze of lime juice
arrow icon exclamation icon Out of stock Out of stock