Pulled Pork Chilli Con Carne with Brown Rice & Tomato Salsa

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	143Kcal	712Kcal
	597kJ	2980kJ
Fat	6.6g	33g
of which saturates	2.1g	11g
Carbohydrates	15g	73g
of which sugars	2.6g	13g
Protein	7.7g	39g
Salt	0.45g	2.2g
Fibre	3.0g	15g

Back

High protein 1/3 daily fibre 6 plants

Pulled Pork Chilli Con Carne with Brown Rice & Tomato Salsa

Prep time: 20 mins

Total time: 35 mins

Cuisine: American

Food group: Pork

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.

Cooking Instructions

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.

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