With our lives so busy – and getting busier all the time – one-pot cooking is the perfect solution when you want a delicious meal that satisfies your palate and frees up your time. This recipe fits the bill on both counts!
I’m not going to lie to you – this one has a kick so if you like it that way use the full amount of chill (or even add more) and if you’re not so keen on the spiciness, reduce the number of chillies.
What you need:
2 kg pork roast, cubed and scored
1 whole chicken, cut into serving pieces
4-6 ancho chili pods
3 garlic cloves
1 cinnamon stick
1 tbsp dried oregano
175 ml red wine vinegar
3 tbsp salt
750 ml whole canned tomatoes, with liquid
1-2 cans beer
sliced raw onion rings
What you do:
Remove the seeds, pith and stems from the chillies. Place them in a sauce pan, cover with water and gently simmer over a low heat until tender, about 15 minutes. Once tender, process the chilli, garlic, cinnamon, oregano, vinegar, salt and tomatoes – 2 cups at a time, depending – in a blender or food processor and blitz until smooth. Add one can of beer and blend well.
Score the meat and place in a large pot – cast iron works well with this recipe – and pour over the sauce. Simmer on a low heat until the meat is cooked through, about 2-3 hours. If the sauce reduces too much during the cooking process, add a bit more beer – although you do want the sauce quite thick at the end.
Serve over rice, garnished with the onion rings.