A real Mexican chilli recipe | delicious. magazine

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