Mexican-style pork carnitas recipe | delicious. magazine

Name: Mexican-style pork carnitas recipe | delicious. magazine
Ingredients: 2 whole ancho chillies; 2 whole guajillo chillies; 2 tsp cumin seeds; 2 tsp fennel seeds; 2kg boneless pork shoulder, cut into fist-sized chunks, about 8cm / 3¼in; 2 tbsp flaked sea salt; 4 tbsp pork fat, lard or dripping (olive oil is fine), plus extra if needed; 2 large white onions, chopped; 6 garlic cloves, finely chopped; 2 tsp hot chilli powder; 1½ tbsp dried oregano; 2 medium ripe tomatoes, chopped; 1 Tbsp chipotle chilli flakes or 1 chipotle chilli in adobo sauce; 2 litres diluted beef stock; 6 bay leaves; 1 tbsp red wine vinegar; 30g dark chocolate (100% cocoa solids or as high a percentage as you can find), grated; Salt and freshly ground black pepper (optional); Guacamole, rice or soft bread rolls, chopped tomato salsa, pickled vegetables, to serve

www.deliciousmagazine.co.uk

Sue Quinn's Mexican-style pork carnitas see pork shoulder slow-cooked in a deeply-flavoured, chocolate-infused sauce that's richly dark in colour.

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Ingredients

2 whole ancho chillies
2 whole guajillo chillies
2 tsp cumin seeds
2 tsp fennel seeds
2kg boneless pork shoulder, cut into fist-sized chunks, about 8cm / 3¼in
2 tbsp flaked sea salt
4 tbsp pork fat, lard or dripping (olive oil is fine), plus extra if needed
2 large white onions, chopped
6 garlic cloves, finely chopped
2 tsp hot chilli powder
1½ tbsp dried oregano
2 medium ripe tomatoes, chopped
1 Tbsp chipotle chilli flakes or 1 chipotle chilli in adobo sauce
2 litres diluted beef stock
6 bay leaves
1 tbsp red wine vinegar
30g dark chocolate (100% cocoa solids or as high a percentage as you can find), grated
Salt and freshly ground black pepper (optional)
Guacamole, rice or soft bread rolls, chopped tomato salsa, pickled vegetables, to serve