Summary

Ingredients

• 2 teaspoons, heaped coriander, whole
• 1 teaspoon, heaped cumin, whole
• 2 teaspoons, heaped oregano, (dried)
• 175 g chilli pepper (s), New Mexico, red, dried (Capsicum annuum)
• 2 tablespoon vegetable oil
• 1 medium onion (s), yellow, finely diced
• Salt, (kosher)
• Pepper, black, freshly ground
• 6 cloves garlic, finely diced
• 3 tablespoon vinegar (sherry or red wine), more if you like
• 3 bay leaves
• 1 ½ kg pork shoulder, boneless

Print Recipe Pin Recipe

Instructions

1. Place the coriander and cumin seeds in a hot (medium heat) pan and roast until they start to smell good (about 3 minutes). After cooling, grind finely together with the oregano in a spice grinder (or a very clean coffee grinder).
2. Wash the chillies off and pat dry. Pour portion by portion into a large hot pan (without oil) and let it puff over medium heat - this takes 2-4 minutes. When all the chilies are ready and have cooled down enough, cut the chilli peppers lengthways and remove the seeds and stalks (this is best done with gloves!).
3. Place the chilli halves (or quarters) in a high pan, cover with water and bring to a boil over medium heat. Then simmer over low heat until the chillies are soft - this takes about 10 minutes.
4. Now remove the pan from the heat and set aside, let the chillies cool in the cooking liquid (approx. 45 minutes). As soon as they have cooled down, place the chillies in a food processor with a straining spoon, add a cup of the cooking liquid (possibly a little more) and puree finely.
5. Now heat the oil in a large pan over medium heat. Add the onion, salt and pepper, fry and stir until the onions begin to turn so lightly brown. Now add the garlic, then the coriander, cumin and oregano powder - as well as the bay leaves and the chilli puree. Stir everything, bring to the boil, stir occasionally - all for about 10 minutes. Then take the pan off the fire and let it cool down.
6. In the meantime, wash and dry the pork shoulder. Disassemble into suitable pieces (for a Dutch oven). Put in the pieces of meat, pour the chili sauce over them and mix very well. Cover with a tightly closing lid and marinate in the refrigerator overnight.
7. The next day, heat the oven to 180 ° C, place the well-covered Dutch Oven on the lowest rack and stew until the meat can be easily taken apart with a fork (2-3 hours).
8. I love this dish, I can sit in it!
9. Tastes very good with rice, but supposedly you can also use it as a burrito filling. You can increase or decrease the amount of chilli according to your taste. Likewise with the amount of vinegar - I like the slightly sour note in there, others maybe not so.