Authentic Mexican Chilli

Authentic Mexican Chilli

By Grigor Published: March 3, 2013

• Makes: 8 Servings
• Prep: 15 mins
• Cook: 60 mins
• Ready In: 2 hrs 15 mins

A different version of something with which most people are familiar. Worth trying if you can get hold the ingerdients on line at a Mexican grocers. Best served with rice.

Ingredients

• 2 tbsp Sunflower Oil
• 500 grams Pork Diced
• 2 medium Onions Finely chopped
• 4 cloves Garlic crushed
• 400 gram tin Plum Tomatoes
• 150 ml Fresh Orange Juice
• 2 tsp Red Wine Vinegar
• 1 large Bay Leaf
• 1 tsp Dried Oregano
• 2 Dry Chile Anchos roast in a dry pan, then put in a small bowl and cover with boiling waterto rehydrate them (this will take about 60 minutes). Once they have rehydrated open them with a knife and scrape out the pulp leaving the skin. This pulp can then be spooned into the rest of the ingredients.
• 3 Dry Chile Guajillo roast in a dry pan, then put in a small bowl and cover with boiling waterto rehydrate them (this will take about 60 minutes). Once they have rehydrated open them with a knife and scrape out the pulp leaving the skin. This pulp can then be spooned into the rest of the ingredients.
• 2 tbsp Toasted Breadcrumbs
• 1 handful Crushed Tortilla Chips
• 25 grams Toasted Almonds
• 2 tsp Sesame Seeds
• 3 Chorizo Sausages (cooking Ones) Diced and fried for 5-10 minutes
• 500 gram tin Cooked Black Beans

Instructions

1. Heat the oil in a large saucepan and add the onions and the garlic and cook until translucent and soft (don't burn). Add the pork and brown on all sides.
   
2. Add the tomatoes, the pulp from the chilies, the orange juice, the vinegar and the spices and simmer for 45 minutes until the meat is tender.
   
3. use a hand blender on the almonds, sesame seeds, tortilla chips and breadcrumbs and add to the other ingredients aswell as the chorizo and the black beans. Simmer for 15 minutes then serve with rice.
   

• Cuisine: Mexican
• Course: Main
• Skill Level: Easy