Paprika-Chili-Casseler

Name: Paprika-Chili-Casseler
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 large, colourful peppers (600-700 g); 1 Vegetable onion (300-350 g); 600 g detached pork chop; 3-4 Tbsp Oil; 150 ml clear broth (instant); 9 TABLESPOONS Hot chili sauce (bottle); 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper or chili powder; 3-4 Stem(s) flat leaf parsley; 8 discs (approx. 200 g) Baseler bread or a mixed farmhouse bread

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 large, colourful peppers (600-700 g)
1 Vegetable onion (300-350 g)
600 g detached pork chop
3-4 Tbsp Oil
150 ml clear broth (instant)
9 TABLESPOONS Hot chili sauce (bottle)
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper or chili powder
3-4 Stem(s) flat leaf parsley
8 discs (approx. 200 g) Baseler bread or a mixed farmhouse bread

Directions

1
Clean, wash and cut the peppers into strips. Peel and roughly dice the onion. Cut the smoked pork loin into 4 thick slices. Heat the oil in a high pan and fry the slices briefly on each side, turning them over. Remove the meat and fry the onion in the hot fat until golden brown while turning.
2
Add paprika, fry briefly and deglaze with stock, chilli sauce and cream. Stir in some salt and cayenne pepper, put the slices of smoked pork back into the pan, cover and stew for 8-10 minutes. In the meantime, wash the parsley, shake dry and cut into fine strips, except for something to garnish. Sprinkle the finished chilli casserole with parsley and garnish. Serve with bread