Recipe by Sushila Moles at The New Meat Project Photography by Mike Lusmore
ANCHO CHILLI PORK STEW
- 500g diced pork
- 2 oranges
- 2 tbsp red wine vinegar
- 2 bay leaves
- Salt and freshly ground black pepper
- 4 ancho chiles, rinsed, stemmed, and seeded (or use fresh mild chillis)
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp dried oregano (Mexican if possible)
- ½ tsp ground cumin
- 2 tbsp sunflower oil or lard
- Place the pork in a heavy based pot or casserole.
- Add the juice of 2 the oranges, the vinegar, the bay leaves, 200ml water and 1 tsp of salt and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 45 minutes, or until most of the liquid has cooked away and the meat is lightly browned and has rendered most of its fat. Set aside to cool.
- Meanwhile, toast the chillies if dry in a dry frying pan, then place in a bowl and cover with hot water and soak for 10 minutes.
- Cook the onion and garlic in the 1 tbsp of the oil for 5 minutes until softened, then add the cumin and oregano and cook for 30 seconds until aromatic.
- Blend the onion mixture along with the chillies and 200ml of the soaking liquid until smooth, then fry this sauce in another 1 tbsp of oil for 5-10 minutes until thickened and darkened, then stir into the cooked pork and cook for 10 – 15 minutes or until the meat has absorbed most of the sauce. Taste for seasoning adding salt, pepper and orange juice to taste.
- The meat can be served as it is or when it is cool enough to handle, shredded with your hands or with two forks. Serve with tacos, pickled red onions, grilled baby gem and salsa.
Diced pork is great for skewering. Marinades and rubs for diced pork skewers include:
Pinchos; 1 tsp hot or sweet paprika, 1 tsp ground cumin, 1 tsp dried oregano, ½ tsp ground fennel seed, 1 garlic clove, crushed, 1 tbsp olive oil, ½ tso salt, grind of black pepper.
Souvlaki; 2 tsp thyme leaves, juice and zest of ½ lemon, 1/2 tsp sweet paprika, 2 crushed garlic cloves, 1 tbsp olive oil
Coconut & lemon grass; ½ finely chopped lemongrass, 2 tbsp coconut milk, 2 crushed cloves garlic, 1 tsp curry powder, 1 tbsp oil
Click here for more from Sushila Moles on why we should care where our pork comes from