Receta Recipe : Mexican Pork Chilli, Bulgur Wheat & Apple Salsa

by Karishma Pais

This meal from Gousto came with Bulghur Wheat, but you can also substitute it with a nutty rice like brown rice or serve it with corn bread. Ingredients :1 medium red onion - peeled and finely diced 30ml red wine vinegar 1 tsp ground allspice 250g pork (or beef) mince 130g bulgur wheat 1 beef stock cube 1 chipotle paste sachet (40g) 1 tomato paste sachet (32g) 1 apple diced - skin on 40g cheddar cheese grated Olive oil Pepper Salt Vegetable oil Method:In a medium-sized bowl take 1/4 of the diced onion, add a pinch of salt and the red wine vinegar and set aside to pickle. Add the bulgur wheat to a pot with plenty of boiled water (the same as you would for pasta) and a pinch of salt and cook over a high heat for 7-9 min or until tender with a slight bite, then drain and return to the pot Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-low heat Once hot, add 3/4 of the diced onion and a big pinch of salt Cook for 5 min or until softened and starting to caramelise Stir the ground allspice into the softened onion and cook for 1 min Add the pork mince and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go Stir the tomato paste and chipotle paste into the browned mince and cook for 1 min Dissolve the beef stock cube in 350ml boiled water Add the beef stock to the mince and reduce the heat to medium-low Cook for 10-15 min or until thick and reduced to a chilli-like consistency – this is your Mexican pork chilli Add the diced apple to the pickled onion with 2 tbsp olive oil and season lightly with salt and pepper – this is your apple salsa Fluff the cooked bulgur with a fork and season with a pinch of salt and pepper Serve the Mexican pork chilli over the cooked bulgur with the apple salsa to the side Top with the grated cheese I also served it with grilled corn on the cob to add more veggies to this meal.