A Celebration of Pork pt.2

Green Chilli & Double Rehash 

An bit of a unique chilli, its quite a bit lighter then the red chilli's seasoned at the end with apple cider vinegar and lime for a light zesty finish. 

All the left overs were thrown into one pot to make two days worth of delicious brunch. Firstly topped with bacon, coriander with a feta quesadilla then again with greek yoghurt, poached eggs, spinach and fried chorizo. Fuck yeah. 

Recipe: 

800g pork mince

2 white onions

4 large garlic cloves

2 green capsicums 

2 poblano peppers

4 jalapeño peppers

1 tin cherry tomatoes

1/2 tsp crush fennel seeds

1 tsp dried oregeno 

juice of 1 lime 

splash of apple cider vinegar

s&p

handful or mint and coriander to serve. 

Sweat chopped onions and garlic until translucent in a little oil, then add remaining vegetable, herbs and spices and cook for a further five minutes. Add pork to  the pot with the tomatoes and splash of water. Cover and leave to simmer for at least twenty minutes on a low heat. Season well and add vinegar to taste. 

x

Abbey