Mexican Pork And Tortilla Casserole - cooking recipe

Ingredients

3/4 lb pork, cut into cubes
2 tbsp oil
1/3 lb red onions (about 1/2 medium onion), peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 tbsp sugar
1 None red chili, finely chopped
1 None yellow and 1 green pepper, deseeded and cut into diamond shapes
2 14 ounce cans chopped tomatoes
2 tbsp red wine vinegar
1 cup canned corn, drained
3/4 cup drained and rinsed canned red kidney beans
15-20 None tortilla chips
2/3 cup sour cream
1/2 cup grated cheddar cheese
2/3 cup roughly chopped fresh flat-leaf parsley

Preparation

Preheat the oven to 325\u00b0F. Season the pork with salt and black pepper. Heat the oil in a frying pan and saute the pork over a high heat until browned. Remove and set aside on paper towels.
Add the onions and garlic to the hot pan, sprinkle with the sugar and cook for 5 mins, stirring, until caramelized. Add the chili and peppers and saute for 2 mins. Add the tomatoes and vinegar and season with salt. Bring to a boil and simmer for 10 mins.
Stir in the pork, sweet corn and kidney beans and pour into an ovenproof serving dish. Stick the tortilla chips into the mixture, dollop the sour cream on top and sprinkle with the cheese. Bake for 15 mins. Sprinkle with parsley.