Spicy pork with wild rice

Regular readers will know that I have a particular affection for pork dishes made with variations on the chilli theme...

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

I served some home-grown Purple Sprouting Broccoli. I cook it briefly (about 3 minutes) in a large pan of rapidly-boiling salted water. Overcooked PSB is mushy and not nice at all, so watch it very carefully!

Home-grown Purple Sprouting Broccoli

I also made a salsa with tomatoes and fennel, with a little chopped fresh mint. This was partly because I was very keen to use this fabulous new chilli-shaped salsa dish that my friend Rosemary gave me:

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: