The most satisfying slow-simmered chilli con carne with braised pork neck – deep and authentic in flavour.
Braised chilli con carne with pork neck is a rich, generously flavoured take on the classic chilli con carne. Here the dish is made with pork – pork neck (collar), to be precise – which after several hours of simmering becomes completely tender, juicy and pulled in texture.
The meat is cut into large chunks and browned well, so it builds plenty of flavour from the start. Then come onions, garlic, peppers, chilli and plenty of spices. The dish is rounded off with classic chilli con carne elements such as tomato purée, chopped tomatoes or polpa, beef stock, cinnamon sticks and a touch of dark chocolate and coffee, which give it a deep, intense flavour.
The pot simmers with the lid on for about three hours, after which the lid comes off so the sauce can reduce a little and become rich and concentrated. The result is a chilli con carne full of flavour, with meat so tender it falls apart. Some pieces will be completely shredded, while others still have a little texture – and it tastes simply wonderful.
An added bonus is that the dish is a little cheaper to make with pork neck than with beef, without compromising on flavour in any way.
Serve it the classic way with rice or warm flatbreads, a good spoonful of ice-cold crème fraîche on top and, ideally, a bowl of crisp tortilla chips on the side. A truly wonderful slow-cooked dish the whole family will love.
Braised chilli con carne with pork neck
Ingredients
- 1 kg boneless pork neck (pork collar)
- 2 onions, roughly chopped
- 5 cloves garlic, finely chopped
- 1 fresh chilli, finely sliced (to taste)
- 2-3 peppers (bell peppers), cut into small dice
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp dried oregano
- 3/4 tsp smoked paprika
- 3 tbsp tomato purée
- 10 slices pickled jalapeños, chopped
- 2 cinnamon sticks
- 2 tbsp soft light brown sugar
- 25 g dark chocolate
- 100 ml good strong coffee
- 2 tins chopped tomatoes or polpa (crushed tomatoes)
- 300-400 ml beef stock
- 2 tins kidney beans, drained
- Oil
- Salt and freshly ground pepper
To serve
- Rice or flatbreads
- Tortilla chips
- Crème fraîche
- Diced avocado
- Parsley or coriander
Method
- Trim the meat of any larger pieces of fat and any sinew, and cut it into large chunks.
- Heat a large casserole or heavy-based pan and brown the meat well in a splash of oil. Season with salt and freshly ground pepper.
- Add the onions, garlic, chilli and peppers and fry until the onions are translucent.
- Sprinkle over the spices and warm them through for a moment, then add the tomato purée, pickled jalapeños, cinnamon sticks, brown sugar, chocolate and coffee. Stir well to combine.
- Pour in the chopped tomatoes and the stock, and let the dish simmer with the lid on for about 3 hours. Then remove the lid and let it simmer over a low heat for a further 1 1/2 hours or so. Add more stock if needed. The sauce should reduce so the dish is rich and not too saucy.
- If the meat has not already shredded in the sauce, pull it apart a little – but leave some pieces whole too.
- Finally, fold the kidney beans into the dish and heat them through thoroughly.
- Season to taste with salt and freshly ground pepper and serve as you like.
Nutrition
Premium
Ser virkelig lækkert ud kan det fryses?
Tak for mange skønne opskrifter
Mvh Else Marie
Hej Else
Hvor gør det mig glad at høre – tak for de søde ord 🙂
Og den kan sagtens fryses ja 🙂
Warm wishes, Dianna
Mega lækkert:-)
Hejsa
Så dejligt at høre, tusind tak for din besked:)
Warm wishes, Dianna
Denne vil jeg prøve..kan jeg undvære jalapenos?hvilken chokolade har du brugt?
Hej Heidi
Det kan du sagtens undlade ja. Og jeg bruger en god mørk chokolade med 70% 🙂
Warm wishes, Dianna
Super lækkert, kommer på favorit listen herhjemme ️
Hej Tina
Tusind tak for de søde ord, hvor er det dejligt at høre 🙂
Warm wishes, Dianna
Den mest smagfulde chili con carne jeg har fået til dato!
Den kommer jeg til at lave igen!
Hej Per
Det gør mig så glad at høre – tusind tak fordi du skriver det.
Warm wishes, Dianna
Fantastisk opskrift. Det smagte virkelig dejligt.