This dish requires 3 dried ancho chillies which are not spicy but impart a wonderful smoky flavour. Boil these in 1¾ cups of water until softened then remove the seeds. In a blender, puree the chillies and their cooking liquid with ¾ of a cup of malt vinegar, 1 onion, 2-3 cloves of garlic, 2 teaspoons of sugar and 1 tablespoon of dried oregano. Take a 1½ kilo (3 pound) piece of boneless pork, pierce it all over with a fork and season it well with salt and pepper. Heat a a little vegetable oil in a large casserole dish and brown the pork briefly before pouring the blended chilli mixture over it. Cover and bake in a 190C (375F) oven for one hour then remove the lid and bake for a further ½ – 1 hour until the pork is tender and the sauce reduced. Slice and serve with the sauce accompanied by tortillas or rice and a fresh salsa or salad.
This fresh salsa, which suits any Mexican meal, is simply a combination of finely diced tomatoes, onions and fresh coriander seasoned with salt.
michelle picker cooks 