Mexican Pork Fry

• 2 tbsp oil
• 1 lb pork, cut into strips
• 1 None small onion, peeled, 2/3 cut into fine strips, 1/3 diced
• 2 x 14 oz cans red kidney beans, drained and rinsed
• 2 x 7 oz cans sweet corn
• 4 None medium tomatoes, roughly chopped
• 1 cup frozen peas
• 1/2 lb scallions, cut into diagonal slices
• 5 oz sour cream
• 7 oz Cheddar, grated
• 7 oz tortilla chips
• None None Fresh flat-leaf parsley, for garnish

1. Heat the oil in a frying pan and fry the pork until browned all over. Season with salt and black pepper. Add the onion strips and fry for 5 mins. Add the kidney beans, sweet corn, tomatoes, peas and two-thirds of the scallions. Cook for 5 mins.
2. Add the diced onion and remaining scallions to the pan. Spoon over the sour cream and sprinkle over the cheese and tortilla chips. Garnish with parsley.

oil, pork, onion, red kidney beans, sweet corn, tomatoes, frozen peas, scallions, sour cream, cheddar, tortilla chips, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/16556 (may not work)