This one uses the dried, smoked Poblano chilli, a very large one often referred to as "Chile Ancho" or "Wide Chilli". These chillis have a deep smoky flavour but little heat.
NB: that is a side-plate / dessert plate, not a Dinner plate!
Here are the ingredients for my dish:- diced pork, stock, onions, garlic, dried and fresh Oregano, Mixed Spice, home-made chilli relish (a bit like Sambal Oelek) and the Ancho chilli.
Here is the method for my recipe (serves 2):
- Marinate approx 350g diced pork for about four hours with about 1/4 teaspoon of Mixed Spice and one teaspoon of the chilli relish.
- Re-hydrate one Ancho chilli in a bowl of hot water for approx one hour
- Peel and slice two medium onions and cook them gently in a little oil over a low heat until soft but not browned
- Remove the onions from the pan, turn up the heat and brown the pork meat
- Return the onions to the pan and add 500ml stock, 2 crushed cloves of garlic, both types of Oregano, and the water in which the chilli was soaked
- Prepare the Ancho chilli by slitting it open and removing stalk, pips and membranes
- Add the opened-out chilli to the pan
- Bring to the boil
|The Ancho chilli has been added...|
- Transfer the pan to a pre-heated oven, 160C
- Cook, covered, for approx 2.5 hours, or until the pork is very tender, adding more stock as necessary to maintain moisture. (You're looking for a sauce with a thick gravy-like texture)
- Fish out and discard the Ancho chilli just prior to serving
- Serve with whatever veg / salad you like
|Home-grown Purple Sprouting Broccoli|
|My new Salsa dish - Thanks, Rosemary!|
|The "stalk" is actually a serving-spoon|
The final element of the dish was a mixture of Wild and Basmati rice. I always love Basmati rice, but the addition of the Wild rice takes it to a new level, adding some different flavour and texture. Here's the finished dish: