Serves 2 to 3
Preparation time 45 minutes, cooking time 1 hour 45 minutes
Unlike the British preconception of chile con carne, this chile contains no tomatoes, no beans and no mince. Instead, succulent chunks of lean pork (or beef) are slow cooked in a sauce that contains 3 types of dried chilli - ancho, chipotle and mirasol guajillo.
The resulting carne con chile has a great depth of flavour with less spicy heat than you would think.
- 500g (1 pound) of pork loin
- 5 dried chillis - I used an ancho, 2 chipotle and 2 mirasol guajillo - make sure that at least two of the chillis are red as this gives the sauce a beautiful colour.
- small onion
- 3 cloves garlic
- 2 teaspoons cumin seeds
- 500ml (2 cups) of chicken stock
- a glug of oil
- Prepare the sauce
- Slice the dried chillis, de-vein and discard seeds (keep these if you want a more spicy dish)
- Toast the chillis on a hotplate or in a frying pan. Be careful not to burn them as this gives an acrid taste to the dish.
- Soak the chillis in boiling water for 30 minutes.
- Grind the cumin in a pestle and mortar.
- Roughly chop the onion and garlic cloves.
- Place chillis, cumin, onion, garlic cloves and a cup of the soaking water in a blender and whizz to a very smooth consistency.
- Pass the chilli sauce through a sieve to ensure the sauce contains no seeds or big chunks. This is time consuming but makes a big difference to the final dish.
- Cut the pork into one inch chunks
- Heat the oil in a metal casserole or heavy bottomed pan
- Add the pork to the pan and cook for 10 minutes on high heat, stirring & scraping often to minimise sticking. This will brown the meat and also produce 'noggly bits' that have been scraped after sticking.
- Reduce heat to medium and add chilli sauce to pan. Cook for 5 minutes, stirring often to prevent sticking. The sauce should become darker.
- Add the stock, bring to boil and then reduce to a simmer.
- Loosely cover the pan and cook for 1.5 hours so that the sauce can slowly reduce. Stir occasionally to prevent sticking. Add a little stock if the dish looks too dry.
- The dish is ready to serve once the pork is extremely tender.
Serve with rice.