Braised Mexican pork neck

Braiseret mexicansk nakkefilet - Mørt og smagfuldt kød til tacos

Recipe for braised Mexican pork neck – slow-simmered pork neck with Mexican spices.

The recipe serves 8–10, depending on the sides and what else you serve with it.

Course Main course

Cuisine Mexican

Nøgleord Braised, Pork neck, Slow cooking, Slow-cooked dishes

Total Time 6

Servings people

Calories 528kcal

Ingredients

2,2 kg boneless pork neck (collar) – approx.
3 onions, cut into strips
3 peppers, cut into thin strips
8 cloves garlic, sliced
20 slices pickled jalapeños, chopped
1 fresh chilli, chopped (deseeded if you prefer)
100 g tomato purée
1 1/2 tbsp ground cumin
1 1/2 tbsp ground coriander
1 tbsp dried oregano
1 1/2 tsp smoked paprika
600 ml beef stock
150 ml strong coffee
50 g dark chocolate
3 cinnamon sticks
Salt and freshly ground pepper
Oil

Serving suggestions

Tortillas
Crème fraîche
Pico de gallo – click here for the recipe
Salsa
Guacamole

Instructions

Trim the meat of any larger pieces of fat and any sinew, and cut it into large chunks.
Heat a large pot and brown the meat well in a splash of oil. Season with salt and freshly ground pepper. Set the meat aside on a plate.
Do this in a couple of batches if the base of the pot is not big enough – it is important that the meat gets a good, deep browning.
Add the onions to the same pot and fry them for a couple of minutes, then add the peppers, garlic, chilli and jalapeños.
Let it fry for another 5 minutes.
Stir in the tomato purée and the spices and cook them for a couple of minutes.
Return the meat to the pot, pour over the stock and the coffee, and add the chocolate and cinnamon sticks. Put the lid on and simmer over a low heat for 3 hours.
Stir a couple of times along the way.
Remove the lid and let it simmer for another one and a half to two hours. The liquid needs to reduce until it has thickened completely, so turn up the heat so that it bubbles gently.
When the meat is completely tender and the liquid has reduced to a thick sauce, pull the meat apart with two forks and turn everything well through the sauce in the pot.
I lift the meat (and the vegetables) out with a slotted spoon, put it in a dish and pull it apart there. Meanwhile, I leave the pot with the sauce on the heat to reduce further.
If serving straight away, pour the reduced sauce over the meat in the dish and turn it all together. If it just needs to be kept warm in the pot, return the meat to the pot and leave it over a low heat.
Season to taste with salt and freshly ground pepper, and adjust the heat with more chilli if you want it spicier.
Serve, for example, with soft tacos, a fresh pico de gallo, homemade salsa, guacamole, crème fraîche or similar.

Nutrition