- 4 baking potatoes
- 2 tbsp olive oil
- 1 large onion , finely chopped
- 400g pork mince
- 1 tbsp chipotle paste
- 400g can chopped tomatoes
- 1 chicken stock cube
- 300ml pot soured cream
- ¼ small pack chives , snipped
- mixed leaves , to serve (optional)
- STEP 1
Heat oven to 200C/180C fan/gas 6 and prick the potatoes all over with a fork. Use 1 tbsp of the oil to rub over the potatoes and place on a baking sheet in the oven for about 1 hr until cooked through.
- STEP 2
Meanwhile, make the chilli. Put the remaining oil in a deep frying pan over a medium heat. Add the onion and cook for about 10 mins until softened. Add the mince, breaking up with a wooden spoon and stirring until turning pale. Stir through the chipotle paste, cook for 1 min, then tip in the tomatoes, crumble over the stock cube and season well. Cover and simmer over a gentle heat with the lid on for about 40 mins, stirring occasionally.
- STEP 3
Remove the lid from the chilli and cook for 10 mins more. Once the potatoes are cooked, halve them and top with the chilli, a dollop of soured cream and a sprinkling of chives. Serve with mixed leaves, if you like.
Recipe from Good Food magazine, April 2016