5-ingredient chili, pork, and bean stew

Step 1/4

• 5 cloves garlic
• 1 onion
• 500 g pork neck
• 6 ancho chilis
• 1½ l water
• salt

• oven
• cutting board
• knife
• scissors
• blender

Preheat oven to 190°C/375°F. Peel and roughly chop garlic and onion. Cut pork into large chunks. Put the chilis on a baking sheet and toast them in the oven just until they puff up, approx. 3 - 5 min. Transfer garlic and onion to a blender and use kitchen scissors to cut chilis into pieces over the blender. Add some of the water. Purée until smooth. Boil half the remaining water in a pot, then add the chili paste and season with salt. Let boil for approx. 5 min., then remove from the heat and let sit for 15 min. more.

Step 2/4

• vegetable oil
• salt
• pepper

• pot (heavy-bottomed)
• tongs

Add some vegetable oil to a large heavy-bottomed pot over medium-high heat. Add the pork, season with salt and pepper, and brown on all sides.

Step 3/4

Add the chili water and remaining water to the pot and bring to a boil. Reduce heat to low and let cook for approx. 80 min. (40 min. covered, 40 min. uncovered), until the pork is very tender.