Tex-Mex Pork Chili

• 2 tbsp canola oil
• 2 1/4 lb pork stew meat, diced
• 1/2 lb spring onions, trimmed and sliced
• 2 None green chilies, deseeded and chopped
• 1 tbsp all-purpose flour
• 3/4 cup medium chili sauce
• 2 -13.5 oz cans chopped tomatoes
• 1 - 13.5 oz can kidney beans, rinsed
• 2 cups canned sweet corn, rinsed
• 2 tsp sweet paprika
• 1-2 tsp cayenne pepper
• 1 None vegetable bouillon cube, crushed
• 5 tbsp fresh parsley, chopped, to garnish

1. Preheat oven to 325u0b0F. Heat oil in a large Dutch oven then sear pork, working in batches if necessary. Place all pork in pan and add spring onions and chilies and cook for 1-2 mins, stirring. Add flour and cook briefly then gradually add 3 cups water. Add chili sauce, chopped tomatoes, beans, sweet corn, paprika, cayenne pepper and crushed bouillon cube. Cover and transfer to oven for around 2 hours, until meat is very tender. Remove from oven and adjust seasoning. Sprinkle with parsley to serve.

canola oil, pork stew meat, spring onions, green chilies, flour, chili sauce, tomatoes, kidney beans, sweet corn, sweet paprika, cayenne pepper, vegetable bouillon cube, parsley

Taken from recipes-plus.com/api/v2.0/recipes/21443 (may not work)