Pulled Pork and Chorizo Chilli Loaded Fries
with Cheese and Soured Cream
This Pulled Pork and Chorizo Chilli Loaded Fries is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
700
Potatoes
425
Slow Cooked British Pork
60
Diced Chorizo
2
Garlic Clove
1
Mexican Style Spice Mix
1
Finely Chopped Tomatoes
10
Chicken Stock Paste
30
Mature Cheddar Cheese
(Contains Milk)
75
Soured Cream
(Contains Milk)
Not included in your delivery
1
Sugar for the Sauce
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, remove the pork shoulder from its packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.
Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
While everything roasts, heat a large frying pan on medium-high heat (no oil).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Add the garlic and Mexican style spice mix to the pan and stir-fry for 30 secs.
Pour in the finely chopped tomatoes, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
Bring back up to the boil, then reduce to a simmer. Cook until thickened, 6-7 mins.
Meanwhile, grate the cheese.
Once the pork is cooked, remove from the oven, then discard the foil and any cooking juices. Use two forks to shred the pork as finely as you can.
Stir the pulled pork through your chorizo chilli. Cook until everything's piping hot, 2-3 mins.
Taste and season with salt and pepper if needed.
Share your fries between your plates, then pile on the pulled pork and chorizo chilli.
Scatter over the cheese and top with dollops of soured cream to finish.
Enjoy!
