Jono & Jules do food & wine

We love cooking roasts on a Sunday and are often left with heaps of leftovers. This is an easy chilli which uses cooked pork – perfect for mid-week.

Wine Suggestion: We think that youthful, juicy and medium bodied reds are a good match here. For us it was a Joven Rioja made by Martinez Bujanda which is finely judged to celebrate the fruit without over-powering tannins. Chilled in the fridge for half an hour too.

Leftover Pork Chilli – serves 4

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• 1 red pepper, cut into 1cm cubes
• 1 yellow pepper, cut into 1cm cubes
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• ½ tsp ground cumin
• 1 tsp dried oregano
• 400g tin chopped tomatoes
• 400ml beef stock
• 500g cold roast pork, in 2cm cubes

Heat the oil in a large, heavy saucepan with a lid. Fry the vegetables over a medium heat for 5 minutes or until softened.

Add the spices and oregano and cook for a minute, then add the tomatoes and stock. Season.

Bring to the boil, then turn down to a low simmer and cook, uncovered, for 30 minutes. Add the pork, cover, and cook for another 30 minutes.

Serve with rice.

(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)