Combining succulent, spiced pork; popped kidney beans; bulgur; crunchy salad and vibrant garlic turmeric yoghurt, this moreishly good Mexican bowlful features an array of tastes to tantalise your taste buds as well as lots of satisfying wholesome goodness. It's sure to bowl you over!
Prep Time
25 min
Cuisine
Mexican
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1 natural yoghurt pot (80g)<span class="strong">†</span>
1 can of red kidney beans (400g)
Typical Values
per 100g
per serving
Energy
454 kJ 107 kcal
2452 kJ 580 kcal
Fat of which saturates
2.4 g 0.7 g
12.8 g 3.8 g
Carbohydrate of which sugars
11 g 1.4 g
59.2 g 7.6 g
Fibre
3.6 g
19.4 g
Protein
10.5 g
56.6 g
Salt
0.06 g
0.32 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
75g bulgur wheat
bulgur (gluten)
1 lime
lime
1 garlic clove
garlic
1/2 cucumber
cucumber
1 tbsp tomato paste
tomatoes (sulphites)
125g cherry tomatoes
cherry tomatoes
2 tsp smoked paprika
ground smoked paprika
2 tsp ground cumin
ground cumin
1 tsp ground turmeric
turmeric(100%)
5g coriander
coriander(100%)
250g British hand-diced pork
pork leg & shoulder (100%)
1 natural yoghurt pot (80g)
Organic whole milk natural yoghurt (100%) (milk)
1 can of red kidney beans (400g)
red kidney beans , water, salt, calcium chloride
Allergens
Allergens highlighted by † (gluten, sulphites, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle, then drain and rinse the kidney beans
Add the kidney beans to a baking tray with a small drizzle of olive oil and a pinch of salt and pepper
Give everything a good mix up and put them in the oven for 20-25 min or until the skins have burst and are crispy
2
Meanwhile, peel and grate the garlic
Combine the ground turmeric, natural yoghurt and grated garlic in a small bowl with a pinch of salt – this is your turmeric yoghurt
3
Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot
Re-boil a kettle
4
Cut the cucumber in half lengthways and scrape out the inner seeds with a teaspoon, discarding the seeds
Grate the cucumber
Slice the cherry tomatoes in half
Chop the coriander finely, including the stalks
5
Add the chopped tomatoes, coriander and cucumber to a bowl
Add the juice of 1/2 [1]lime and season with a pinch of salt – this is your cucumber salsa
6
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Add the diced pork with the ground cumin,smoked paprika and a pinch of salt and cook for 3-4 min or until browned all over
7
Once the pork has browned, add the tomato paste with 50ml [100ml] boiled water and cook for 2 min further or until a thick sauce has formed–this is your Mexican pork
Meanwhile, cut the remaining lime into wedges
8
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