|500 g||pork neck|
|250 g||canned white beans|
|lime (for serving)|
|radish (for serving)|
|cilantro (for serving)|
|cabbage (for serving)|
|avocado (for serving)|
|tortilla chip (for serving)|
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.
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.
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.
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!