Mexican Chilli con Came (Came con Chile Colorado) recipe
ingredients
1.5 kg shoulder of pork, cut into 2.5 cm cubes
400 g pinto or red kidney beans
500 g boiled rice
1.5 litres brown stock
125 ml oil
50 g flour
salt and pepper
400 g pinto or red kidney beans
500 g boiled rice
1.5 litres brown stock
125 ml oil
50 g flour
salt and pepper
blended to a paste
6 fresh red chillies
12 g toasted cumin seed
2 cloves of garlic
1 tsp oregano
75 g paprika
1 tsp sugar
50 ml stock
12 g toasted cumin seed
2 cloves of garlic
1 tsp oregano
75 g paprika
1 tsp sugar
50 ml stock
method
1. Soak pinto or red kidney beans for 12 hours, drain, cover with cold water and cook until soft with two cloves of garlic and a bayleaf. Add salt and a little sugar when nearly cooked.
2. Season the pork and fry in the oil to a golden-brown colour on all sides. Drain in a colander and transfer to a saucepan.
3. Sprinkle with the flour and place in a hot oven until the flour is browned.
4. Add the stock and 500 ml of the bean cooking liquid, bring to the boil, skim and season and add the spice paste, cover with a lid and simmer for 1 1/2 hours.
5. Serve accompanied by plain boiled or braised rice.
2. Season the pork and fry in the oil to a golden-brown colour on all sides. Drain in a colander and transfer to a saucepan.
3. Sprinkle with the flour and place in a hot oven until the flour is browned.
4. Add the stock and 500 ml of the bean cooking liquid, bring to the boil, skim and season and add the spice paste, cover with a lid and simmer for 1 1/2 hours.
5. Serve accompanied by plain boiled or braised rice.
serving amount
serves 10
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