A simple, easy-to-prepare supper dish, Pork Chilli makes good use of convenience foods. Serve with potatoes or crusty bread and butter and a green vegetable.
1 tablespoon butter
1 tablespoon olive oil
2 medium-sized onions, thinly sliced
1 green pepper, white pith removed, seeded and finely chopped
2 lb. boned pork shoulder, trimmed of excess fat and cut into
14 oz. canned condensed tomato soup
1 large celery stalk, trimmed and finely chopped
½ teaspoon hot chilli powder
14 oz. canned red kidney beans, drained
1 teaspoon salt
2 teaspoon black pepper
In a large saucepan, melt the butter with the oil over moderate heat. When the foam subsides, add the onions. Fry, stir- ring occasionally, for 8 to 10 minutes or until the onions are golden brown.
Add the green pepper and the pork cubes and cook, stirring frequently, for 6 to 8 minutes or until the pork cubes are lightly and evenly browned. Reduce the heat to low, cover the pan and cook for 35 minutes.
Add the soup, celery and chilli powder and stir well. Continue to cook, covered, for 15 minutes, or until the pork is tender when pierced with the point of a sharp knife.
Stir in the kidney beans, salt and pepper and increase the heat to moderate. Cook, uncovered and stirring occasionally, for 5 minutes. Remove the pan from the heat and serve immediately.