A version of chilli con carne using pork from Yotam Ottolenghi. You can reduce the amount of jalapeno chillies to make it child friendly if you need to.
Ingredients
- For the Chilli:
- 3 jalapenos roughly chopped – if you prefer less heat, remove the pith and seeds
- 2 onions peeled and roughly chopped
- 1½ tbsp oregano leaves
- 6 spring onions roughly chopped
- 30 g coriander plus 3 tbsp leaves, finely chopped, to serve
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tbsp honey
- 60 ml olive oil
- 75 g pancetta cubed
- 1 kg diced pork shoulder patted dry
- salt
- 1 lime halved
- 500 ml chicken stock
- For the cornbread :
- 300 g frozen corn kernels defrosted
- 2 eggs
- 200 g quick cook polenta
- 50 g runny honey
- 150 g Greek-style yoghurt
- 80 g unsalted butter melted
- 1 green chilli deseeded and finely chopped
- 1 spring onion roughly chopped
- 1 small garlic clove peeled and crushed
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
Servings:
Instructions
- For the chilli, put the first eight ingredients in a food processor, blitz until finely chopped, then transfer four tablespoons of the mixture to a small bowl.
- Put two tablespoons of oil in a large, heavy-bottomed pan on a medium-high heat and, once hot, fry the pancetta for a minute or two, until it starts to brown. Add the diced pork and fry, stirring once or twice, for six minutes, until lightly browned all over.
- Add the blitzed ingredients and a teaspoon and a half of salt, and fry for eight minutes more, stirring every now and then. Add the two lime halves, stock and 150ml water, bring to a simmer, then turn the heat to medium-low, cover and leave to simmer for 70 minutes.
- Meanwhile, make the cornbread. Heat the oven to 190C (180C fan)/390F/gas 6, and grease and line a 22cm cake tin. Put all the cornbread ingredients and three-quarters of a teaspoon of salt in a blender or food processor, and blitz until everything is well combined.
- Pour the mix into the prepared tin and bake for 25 minutes, then turn down the heat to 170C (160C fan)/350F/gas 4 and bake for six minutes more.
- Add the last two tablespoons of oil to the reserved jalapeño and onion mixture and stir into the chilli with the chopped coriander, then serve direct from the pan with the warm cornbread alongside.
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