The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Pork Chilli with Sweet Potato Wedges & Avocado
A warming chilli for nights when you want to please a crowd! Free-range British pork mince stews away in a classic Mexican sauce, spiced up with smoky paprika and chilli flakes. Roasted sweet potato wedges on the side add vibrant colour. Creamy avocado cools down the heat.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 2 avocado
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 400g passata (tomatoes, salt, citric acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 500g free-range pork mince
- 2 unwaxed lime
- 1 pepper
- 2 onion
- 4 garlic clove
- 2 sweet potato
Nutritional Information
Calories: 726
Protein: 31g
Carbs: 58g
Fat: 43g
Mexican-style Pork Chilli with Sweet Potato Wedges & Avocado
A warming chilli for nights when you want to please a crowd! Free-range British pork mince stews away in a classic Mexican sauce, spiced up with smoky paprika and chilli flakes. Roasted sweet potato wedges on the side add vibrant colour. Creamy avocado cools down the heat.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan & a measuring jug
Get the wedges on
- Cut the sweet potatoes into wedges
- Place onto the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt
- Roast for 25-30 mins / air fryer 20-25 mins, turning halfway, until soft and golden
Time to fry
- Meanwhile, finely chop or crush the garlic. Finely dice the onions. Cut the pepper into 2cm chunks. Halve 1 lime and quarter the other
- Heat the large frying pan with 1/2 tbsp oil on high heat. Once hot, add the pork and cook for 3 mins, breaking up the mince with a wooden spoon. Season with salt and pepper
- Add the onion and pepper and cook for another 4-5 mins, until softened
Simmer the chilli
- Add the garlic, Mexican spice mix and paprika & oregano blend to the pan. Cook for 1 min, then stir in the passata, sundried tomato paste and 200ml water
- Bring to the boil and simmer for 7-8 mins, until the sauce thickens
- Meanwhile, thinly slice the avocados. Roughly chop the parsley
Last bits & plate up
- Squeeze the juice from the halved lime into the chilli, then remove from the heat. Season to taste
- Serve the pork chilli onto plates, with the sweet potato wedges and sliced avocado alongside. Sprinkle over the parsley
- Garnish with the lime wedges
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