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.
Pulled Pork Chilli Con Carne with Brown Rice & Tomato Salsa
Tender, slow-cooked, free-range pork is the star ingredient in this chilli con carne. Spinach bumps up the veg. Creamy black beans add protein and fibre. A zingy tomato salsa with fresh-cut coriander on the side adds freshness. Cooling yoghurt brings balance to the fiery flavours.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 200g baby tomatoes
- 200g passata (tomatoes, salt, citric acid)
- 550g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 4 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 80g baby spinach
- 230g black beans (Rehydrated black beans, water, salt.)
- 2 garlic clove
- 2 onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 712
Protein: 39g
Carbs: 73g
Fat: 33g
Pulled Pork Chilli Con Carne with Brown Rice & Tomato Salsa
Tender, slow-cooked, free-range pork is the star ingredient in this chilli con carne. Spinach bumps up the veg. Creamy black beans add protein and fibre. A zingy tomato salsa with fresh-cut coriander on the side adds freshness. Cooling yoghurt brings balance to the fiery flavours.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a sieve & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Start the prep
- Meanwhile, finely dice the onions. Roughly chop or crush the garlic. Drain and rinse the beans
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add three-quarters of the onion and cook for 5-6 mins, until softened. Season with salt and pepper
Simmer the chilli
- Add the chilli con carne spice mix and garlic to the pan. Cook for 2-3 mins, then add the pork (with all the juices from the bag), passata, sundried tomato paste, beans and 100ml water
- Simmer for 12-15 mins, until thickened slightly. Gently pull apart any larger pieces of the pork
- Rinse the spinach and stir in for the final minute, until wilted
Make the tomato salsa
- Roughly chop the coriander. Quarter the tomatoes. Halve the lime
- To the medium bowl, add the tomatoes, coriander, remaining diced onion and 1 tbsp olive oil
- Add the juice from half the lime and mix well. Season with salt and pepper
Plate up
- Serve the pork chilli into bowls, with the rice alongside
- Drizzle over the yoghurt, then top with the tomato salsa. Garnish with the remaining lime, cut into wedges
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