Ingredients Jump to Instructions ↓

  1. olive oil

  2. 800 g higher-welfare pork mince

  3. 1 teaspoon dried sage

  4. sea salt

  5. freshly ground black pepper

  6. 2 onions, peeled and roughly chopped

  7. 3 cloves garlic, peeled and finely sliced

  8. 2 green peppers, deseeded and roughly chopped

  9. 6 small green chillies, roughly chopped

  10. 4 large ripe red tomatoes, chopped into small chunks

  11. 1 romaine lettuce, leaves washed and spun dry

  12. 1 small bunch fresh mint

  13. 4 spring onions

  14. 1 packet flour tortillas

  15. 1 lime

  16. soured cream or natural yoghurt, to serve

Instructions Jump to Ingredients ↑

  1. Put a large pan on a high heat and add a little olive oil. Add the pork mince, dried sage and a good pinch of salt and pepper. Use a wooden spoon to break the meat up a bit and stir it about, then cook for a few minutes, stirring occasionally. Add your onions, garlic, peppers and chillies, stir everything together, then fry for 15 minutes on a high heat until any liquid from the pork has evaporated and everything is starting to turn golden. When it looks good, stir in your chopped tomatoes and half a glass of water. Remember that it's supposed to be quite dry (in a really wholesome and nice way), not stewy and wet, so don't add too much water.

  2. Turn the heat down to medium and let it tick away for 10 minutes or so while you wash and roughly chop up the lettuce. Pick the leaves from the bunch of mint and roughly chop them. Trim and finely slice your spring onions.

  3. When you're ready to serve your chilli, warm your tortillas in the oven at 180°C/350°F/gas 4 for a few minutes or in a dry pan for 30 seconds. Taste your dense chilli. More than likely it will need another good pinch of salt and pepper. If you want to give it a nice fresh edge, you can squeeze in the juice of a lime. Stir in half your chopped mint.

  4. Push a warm tortilla or flatbread into each of your little bowls and spoon some delicious green chilli on top of each one. Top with your chopped lettuce and a dollop of yoghurt. Sprinkle over the rest of your mint and spring onions and serve right away with some cold beers.


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