Mexican Almond Pork

Just Mexican Almond Chicken [q.v.] with pork instead of meat. It hardly needs another recipe, but I have one to be consistent.



¼ cup olive oil.

1 large onion, peeled and chopped.

1 chilli, seeded and chopped.

4 cloves garlic, peeled and chopped.

¼ tsp cloves.

1 tsp cinnamon.

1 400g can crushed tomatoes.

½ cup almonds.

1 banana, peeled and chopped.

Salt to taste.

2 crusts white bread.

1 tbsp olive oil.

300g diced chicken breast meat.

Coriander greens for garnish.



Heat the oil in a pan over a hot flame and stir fry the onion, chilli and garlic until soft then add all the other ingredients except the chicken and the coriander. Bring gently to the boil and simmer for 20 minutes. Using a kitchen wand, whizz to an even paste. You have now made enough for two meals for two people, so put half the mixture in a pottle and put it in the freezer for another time.



Heat the oil in a pan and stir fry the meat until browned all over then add the sauce and gently reheat. Simmer for 10-15 minutes until the meat is thoroughly cooked, garnigh with the coriander and serve immediately.


Serve with: Boiled or pilaf rice, and mixed vegetables on the side.


Serves: 2.

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