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What you need:

800g pork fillet, cut chunky
1 large white onion
1 large red onion
1 small pumpkin deseeded and flesh cut into chunks
1 large red pepper or romano, sweet pointed pepper, de-seeded and chopped
1 red chilli de-seeded and chopped
pinch of crushed chilli flakes
1/2 tsp paprika (hot if you like it spicy)
pinch of cayenne pepper
2 tins of chopped tomatoes (with added chilli, optional)
1 tin of spicy mixed beans or kidney beans
1 tbsp of tomato puree
500 ml vegetable stock or pork stock made from pod or cube
pinch of sugar
salt & pepper

What you do:

Drizzle some olive oil in a large heavy based pan, gently brown the meat all over, remove from pan and leave to one side.

Drizzle a little more oil add the onion and cook until softened, add the garlic and chilli and cook for 3-4 minutes. Add back to the pan the meat and juices the chopped pepper, chilli flakes, cayenne pepper, tomato puree, paprika, sugar and seasoning.

Cook for a further 2-3 minutes then add the stock, tinned tomatoes and spicy beans and chopped pumpkin.

Bring to boil and reduce heat as low as possible and simmer covered for at least 11/2 -2 hours.

Serve with a dollop of soured cream and some green jalepenos if you like it hot or some sprinkle on some pumpkin seeds.

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