This is one of my go-to weeknight meals.
It’s fast and packs a TON of flavor.
Serve it over basmati rice—or with a side of steamed, seasonal veggies.
I love hot (like, set-your-face-on-fire hot) food, so I use at least 3 Serrano or Jalapeno chilis when I make this.
Use more or less to dial the heat up or down to suit your taste.
If you don’t like hot, use a chili pepper that’s low on the heat scale (like a banana pepper or Anaheim chili).
You’ll get lots of great chili flavor, without the heat.
This is so easy to make
Once you chop everything up, caramelize the onions and mushrooms, then toss in the ground pork and cook til browned.
Add the chopped chilis and basil at the end for a flash infusion of heat and flavor.
That’s it.
Don’t dig on pork?
You could totally make this with ground beef, lamb, turkey or chicken.
(For leaner meats, you might want to add a little extra olive oil. Up to you.)
Leave a comment below, let me know what you try!
Spicy Basil Pork
1 lb. ground pork
1 small onion, peeled and chopped
8 oz. portabello mushrooms, chopped
1-3 fresh chili peppers, sliced very thin
15-20 large, fresh basil leaves, sliced into ribbons + more for garnish
1 clove garlic, peeled and minced or put through the press
1 tsp. olive oil
Serves about 2
Do all your prep
Chop up your mushrooms. Peel and chop your onion.
Slice the basil into ribbons. Chop your chilis peppers and garlic.
Caramelize the onions and mushrooms
Drizzle about a teaspoon of olive oil in a large, nonstick frying pan.
(You don’t want to add too much oil, since your pork will let out some fat as it cooks.)
Set the pan on the stove over high heat.
When the oil is hot (it’ll shimmer), toss in the chopped mushrooms and onion.
Cook, over high heat, stirring frequently, until nicely browned.
(If they start to burn, notch the heat down. Everyone’s stove is a little different.)
You want them to look about like this:
Brown the pork
When your mushrooms and onion are nicely browned, toss your ground pork right on top.
Keep the heat on high, and break the ground pork up, stirring as you go to incorporate the mushrooms and onions.
Cook over high heat, stirring frequently, until the pork is nicely browned and almost cooked through.
Finish the dish
When your pork is just about cooked through, it’s time to finish the dish.
Toss in your basil, sliced chilis, and garlic.
Cook over high heat, stirring frequently, until the chilis have softened, about 5 minutes.
(This is why you want to slice the chilis thinly.)
Serve and enjoy!
When it’s done, give it a quick taste to check the seasoning.
Add a little salt if need be…or some dried chili flakes if it’s somehow not hot enough for you.
Plate it up, garnishing with a little more fresh basil, cut into ribbons.
      
   
 
The Hungry Mouse
Yields About 2 entree servings
This is one of my go-to weeknight meals. It’s fast and packs a TON of flavor. Serve it over basmati rice—or with a side of steamed, seasonal veggies. Scale the chili up or down to adjust the heat to your taste.
Save RecipeIngredients
Instructions
- Drizzle about a teaspoon of olive oil in a large, nonstick frying pan. Set the pan on the stove over high heat. When the oil is hot (it’ll shimmer), toss in the chopped mushrooms and onion.
- Cook, over high heat, stirring frequently, until nicely browned.
- When your mushrooms and onion are nicely browned, toss your ground pork right on top.
- Keep the heat on high, and break the ground pork up, stirring as you go to incorporate the mushrooms and onions.
- Cook over high heat, stirring frequently, until the pork is nicely browned and almost cooked through.
- When your pork is just about cooked through, it’s time to finish the dish. Toss in your basil, sliced chilis, and garlic.
- Cook over high heat, stirring frequently, until the chilis have softened, about 5 minutes.
- When it’s done, give it a quick taste to check the seasoning. Add a little salt if need be…or some dried chili flakes if it’s somehow not hot enough for you. Plate it up, garnishing with a little more fresh basil, cut into ribbons.
