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
- 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.
Step 4/4
- 250 g canned white beans
- lime (for serving)
- radish (for serving)
- cilantro (for serving)
- cabbage (for serving)
- avocado (for serving)
- tortilla chip (for serving)
Stir in the white beans and let warm through. Serve with lime wedges, thin radish slices, fresh cilantro, shredded cabbage, sliced avocado, and tortilla chips. Enjoy!