This heart-warming one-pot makes for an easy dinner with lots of flavour. Rice, pork, black beans and a blend of Mexican stock and spices simmer together before being tossed with spring onion slices and sharp apple cubes. It's everything you'd want in a burrito without the additional carb. Garnish it to taste and top it with a drizzle of soured cream and some zingy lime juice.

Cook our delicious Mexican Pork One-Pot in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Mexican Pork One-Pot. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Roasted Whole Spices pot, a Smoky Chipotle Paste pot and a Mexican Stock Pot pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Mexican Pork One-Pot in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Roasted Whole Spices
  • Smoky Chipotle Paste
  • Mexican Stock Pot

Your shopping list:

pork mince
Basmati rice
black beans
granny smith apple
spring onions
soured cream(optional)
lime (optional)

Our 20 minute recipe

  • 1.

    Boil 300ml water in the kettle. Heat a little oil in a lidded saucepan over medium high heat. Fry the pork mince, breaking it up with a spatula and stirring until it's crisp and brown (around 6-7 mins).

  • 2.

    When the water has gone and the pork starts to crackle, turn the heat down to medium-low so that it doesn't burn and stir vigorously, scraping the pan until it's nice and brown. Next, add the Roasted Whole Spices and fry for 30 secs. Add the Smoky Chipotle Paste along with 1 tsp of sugar and 2 tbsps of water and mix it in.

  • 3.

    Add the rice and stir fry for 1 min to coat the grains in the paste. Add the black beans. Add the Mexican Stock Pot to the pan and stir it in. Then pour in 300ml boiling water, and gently stir until the stock paste has fully dissolved. Then bring it back to the boil, turn the heat down to low, cover with a lid, and let it simmer for 10-12 mins or until the rice is tender.

  • 4.

    While the rice cooks, peel and cut the apple (into cubes) and slice the spring onions (thinly).

  • 5.

    When the rice is done, remove the lid and toss through the apple and spring onions, then serve immediately with some soured cream and a squeeze of lime on top (if using).


Mexican Pork One-Pot Reviews

BASED ON 10 reviews

Lisa - Jun 19, 2018

This was tasty but not as spicy as I was hoping. Served with guacamole but that’s just because we love it

Emma - Jun 17, 2018

Bit dry ..took a while to cook the rice through

Sarah - Jun 12, 2018

I found it too sweet for a savoury dish with the apple. My husband did enjoy it though.

Geoff - Jun 12, 2018

Personally didn't think the apple added anything to the dish. Enjoyed it around the fruit

Jason - Jun 11, 2018

Every time I add rice raw to the dish as instructed it always seems to 2 to 3 times longer and more liquid than the recipe states!!

Josie - May 23, 2018

Filling and warming, this dish is easy to make and satisfying to eat. The fruit works well, alongside the lime, to add lightness and freshness to the flavour, making it just as suitable for eating outdoors in the summer as it would be indoors on a rainy winter day.

Jessica - May 23, 2018

This dish is really easy to make, the longest part is browning the mince, I made double and froze half ready to make Dan Dan noodles. There is a really nice mix of carbs with the rice and beans and the apple and spring onions add a lovely fresh bite. I added soured cream which added another texture and also a little bit of grated cheese which topped it nicely.

paul - May 23, 2018

A very easy and satisfying dish. One of the best one pot recipes we?ve had for some time

Jeremy - May 23, 2018

Simple dish to prepare, ingredients readily available in the local supermarket and all cooked in one pot with a very small amount of preparation. With the rice and the black beans it's filling and I probably used about 250g of pork mince which meant there was enough for three (the dog really enjoyed the leftovers). It's a very tasty dish which I'm sure all the family would enjoy as it is not particularly hot but very flavoursome. I would add a bit more Chipotle seasoning next time but I do personally like things a little spicier although the wife was happy as it was. I think most people know that pork and apple go well together but I was apprehensive about it's use here although it did work well even if the Granny Smith apple was a little sweet so definitely use the lime juice to provide some acidity and lift the dish. The sour cream is not really necessary to temper the heat as it's quite mild but does provide some additional acidity to balance the sweetness of the apple.


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