- 1lb pork shoulder or rump in cubes
- 8 Anaheim chilis – mild, green chilli which you can substitute with poblano or, at worst, an ordinary bell pepper.
- 2 Serrano chillis.
- 5ozs red onion, chopped
- 5 ozs chopped coriander
- 3/4 tsp oregano (Mexican preferrably)
- 4 cloves garlic, minced
- 32 fluid ozs water
- 1tsp salt
HOW TO DO IT
Roast the chillis, remove skins, and chop.
Brown the meat, add onions and cook until translucent, add some water to deglaze the pan, then add more water to come two thirds of the way up the side of the meat, and simmer for 30 minutes.
Add Anaheim chillis (or substitute) with garlic and oregano, simmer another 30 minutes.
Puree Serrano chillis with coriander in a litte water and add, simmer a further 15 minutes.
Serve with creme fraiche or sour cream. The flavour is fantastic. Serve it on a bed of wild rice.