A real Mexican chilli recipe
The joy of a real Mexican chilli recipe is in its use of proper chunks of meat, which have bags more flavour and, thanks to slow cooking, melt in the mouth.
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Cooking tools:
- Baking dish
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Pan
- Mixing bowl
- Skillet
- Saucepan
- Blender
- Food processor
- Ladle
- Measuring spoon
- Wooden spoon
- Tongs
- Colander
- Pot
Ingredients
- 3-4 tbsp lard or olive oil
- About 1.4kg pork shoulder, skin removed, diced into 4cm cubes
- 1 large onion, roughly chopped, plus another half
- 4 cloves (optional)
- 4 courgettes, diced into 2cm cubes
- 2 corn cobs, sliced into 5 rounds each
- 6 dried ancho chillies
- 4 medium tomatoes
- 3 garlic cloves, roughly chopped
- 1 tsp ground cumin
- Handful fresh thyme leaves
- 2 tbsp chipotles en adobo
- 1 tbsp cider vinegar
- 1 heaped tsp dried oregano
- Soured cream to serve
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