An authentic chilli recipe from Oaxaca
One of the defining features of this traditional - and wonderful - chilli dish, is that it uses a variety of chillies. Traditionally ancho and guajillo. I’ve used Serrano, dried guajillo and jalapeño, as well as chipotle paste. Use what you have, and make it as hot as you like; if you use good chillies, you’ll add to the heat, but they’ll also add to the flavour.
INGREDIENTS
diced pork - I had venison
1/2 onion
2 oranges - I had a tangerine and a lime
small tomatoes
chorizo
2 ancho chillies
3 guajillo chillies - I used 1 Serrano, 1 guajillo and some chopped jalapeños
bay leaves
garlic
vinegar
oregano, ground cumin
chipotle paste
tomato purée
ground almonds
black beans
dark chocolate
Watch the video
METHOD
Finely chop the onion and garlic
chop the tomatoes into chunks
juice the orange and lime - or whatever fruit you’re using
Finely chop the chillies
Heat oil in a frying pan, add the onion & garlic, and cook till they soften (5-10 minutes)
Add the venison - or pork - or chicken - or aubergine - or whatever your main protein is
Stir through and brown the meat
Add the chillies, tomatoes and herbs & spices, vinegar, tomato purée and fruit juice
Add hot water and stir everything through
Cook down for 10-15 minutes
Add the bay leaves and chipotle
Stir through and simmer for 45 minutes
Add the chorizo and black beans (not drained)
Grate a healthy amount of dark chocolate into the pan
2 large spoons of ground almonds - or other nuts, or toasted breadcrumbs
Stir through and cook for a further 20 minutes
Serve with whatever your like - I used brown rice