This recipe for green chilli is from one of my favourite cook books – Jamie’s America. The flavours are a bit unusual for a chilli. There’s a clean, sharp edge to it thanks to the mint and lime, and not a huge amount of tomato. It’s dead easy to make and doesn’t need to cook for too long either. It also reheats nicely – great for making a big batch and sticking the leftovers in the fridge or freezer. It’s a really tasty, unfussy recipe. The only complaint I ever get is that scooping up the chilli with your tortilla can be a bit messy. For me that’s part of the fun, but do make sure you don’t make it too wet and sloppy!
How hot do you like your Green chilli?
I don’t like to feel like my head’s exploding but I do like a chilli with a bit of kick to it. Obviously, this is a very personal matter, and different kinds of chilli vary hugely. I quite like the Indian finger chillies for this recipe – seeds and all. But if you don’t like things too fiery just reduce the amount or use a milder variety. On the other hand, if I find my chilli is lacking punch, I sometimes just throw in a few dried chilli flakes towards the end of cooking to pep it up a bit. But you know how hot you like your chilli.
My main departure from Jamie Oliver’s original recipe is the quantities – some of his portion sizes are huge! I’ve cut down the amount of pork in this recipe from 800g to 500g for four portions. This is plenty for us at KitchenBlurb Towers, but if you’re very hungry just increase it again! I’ve left the other quantities pretty much the same, as I think the dish works well with a greater veggie to meat ratio.
- 1 tablespoon olive oil
- 500 grams pork mince
- 1 teaspoon dried sage
- 2 onions
- 4 cloves of garlic
- 4 green finger chillies
- 4 large tomatoes
- 1 romaine lettuce
- 1 small bunch of mint
- 4 spring onions
- 8 flour tortillas
- 1 lime
- sour cream or natural yoghurt
- salt and pepper to taste
- Roughly chop the onions, green peppers and green chillis. Finely slice the garlic.
- Heat the olive oil in a large pan over a high heat. Add the pork mince, sage and a large pinch of salt and pepper.
- Cook for a few minutes, stirring to break up the pork until the pork is no longer pink.
- Add the onions, garlic, peppers and chillis. Fry over a high heat for about 15 minutes, stirring every now and then.
- When any liquid from the meat has evaporated and the mixture is starting to brown, add the chopped tomatoes and about 60ml/4tbsp of water. Turn the heat down to medium.
- Let it all bubble away gently for about 10 minutes. If it's still quite wet then it may need a bit longer (or turn up the heat to help the liquid evaporate off).
- While the chilli cooks, wash, dry and roughly chop the lettuce. Pick the leaves from the mint and roughly chop them too. Trim the spring onions and cut them into fine slices.
- Warm the tortillas in the oven for 5-10 minutes, or for 30 seconds in a dry pan or as per packet instructions, and keep them warm wrapped in foil.
- Taste the chilli and adjust the seasoning. Squeeze in the juice from the lime and stir in half the chopped mint. Taste and adjust the flavour balance again if necessary.
- Serve the chilli topped with the lettuce, a dollop of sour cream or yoghurt, and sprinkled with the remaining mint and spring onions. It can be a bit messy but it's absolutely delicious!