CHILLIVERDEA break from the standard red chili con carne, with a more delicate flavour. This recipe is more traditionally Mexican with a few changes to meet the Paleo Rx. And if you aren’t a fan of pork, it does equally well using turkey or chicken mince as a replacement.

1 Tbs Coconut Oil
800g-1k Lean Free-Range Pork, mince
Salt and pepper to taste
2 Tbs Cumin
2 Tbs Sage
3 Green Capsicum (Bell pepper in the USA), roughly chopped
3 Jalapeños, seeded and chopped
2 Large Onions, roughly chopped
2-3 Cloves Garlic, minced
2-4 C Water
4 Tbs Arrowroot flour
Lime juice, to taste(Optional: 4 large field tomatoes, roughly chopped)PREPARATIONAdd coconut oil to 1 large saucepan (with a 1.5-2″ side and lid).

Fry mince on medium heat. Keep breaking up and turning meat so it cooks evenly.

Add salt, pepper and spices to cooking meat. Be careful not to over salt the meat at this stage. You will add more at the end, before serving.

Add all cut vegetables (except tomatoes) and garlic to the mixture. At this point, there should be a bit of fluid forming.

Sprinkle Arrowroot flour on the mixture and allow to slightly brown. This will provide the thickening agent.

Stir in the water, adding more if you want a more soupy chilli. OPTIONAL: At this point you can add the tomatoes.

 Place lid tightly on mixture and simmer and low-medium for ½ – 1 hour. Stir occasionally.

Add a bit more salt and a splash of lime juice to add tang. Serve with PALEO TORTILLAS and a green salad.

Serves 4-6


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