Mexican Pork Chilli Stew
Servings 8 people
Ingredients
- 1 chilli mulato or 1 ancho chillie
- 2 chilli morita or 1 chipotle chillie
- 1 chilli guajillo or 1 ancho chillie
- 1 chilli cascabel or 1 chipotle chillie
- 900 g pork shoulder cut into 2cm cubes
- 30 ml sunflower oil
- 450 g tomatoes chopped
- 1 onion peeled and finely chopped
- 3 cloves garlic peeled and crushed
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 500 ml chicken stock
Instructions
- Remove the stems and the seeds from the dried chillies, cut into rough chunks and place in a warm bowl of water for 20 minutes to rehydrate.
- While the chilies are soaking, heat the oil in a large pot over a medium heat. Add the chopped onions and cook until they're translucent. Add the crushed garlic and cook for another minute. Then add the chopped tomatoes and cook until they break down and release their juices.
- Transfer the cooked vegetables to a blender or food processor. Add the rehydrated chilies, ground cumin, dried oregano, and a pinch of salt. Blend until smooth, adding a bit of water if needed to reach your desired consistency. Retain the chillie water.
- Season the pork shoulder chunks with salt and pepper. In the same pot used for cooking the vegetables, heat a bit more oil over medium-high heat. Add the pork chunks in batches and brown them on all sides. Remove the pork from the pot and set it aside.
- Make the stock using the using the retained chillie water and top up with water to 500ml and then add to the pot along with the sauce. Bring the sauce to a simmer and then return the browned pork to the pot, along with any juices that have accumulated. Stir to combine, then cover and let the pork simmer in the sauce for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together. Stir occasionally and add more broth if needed to keep the stew from drying out.
0 Comments