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Braiseret chili con carne med nakkefilet - Autentisk opskrift med gris
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Braised chilli con carne with pork neck

Recipe for tender braised pork neck, chilli con carne style - chilli con carne with pork neck.
Course Main course
Cuisine Mexican
Nøgleord Braised, Pork neck, Slow cooking, Slow-cooked dishes, Slow-cooked food
Total Time 6 hours
Servings 6 people
Calories 446kcal

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

Instructions

  • 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

Calories: 446kcal | Carbohydrates: 40g | Protein: 42g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 3264mg | Potassium: 1523mg | Fiber: 13g | Sugar: 12g | Vitamin A: 3363IU | Vitamin C: 55mg | Calcium: 142mg | Iron: 10mg