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3 red onions, 2 roughly chopped and 1 finely sliced
5 cloves garlic, roughly chopped
Pinch dried oregano
1 cinnamon stick
5 allspice berries, crushed
1 tsp cumin seeds
2 bay leaves
1½ tbsp chipotle paste
1 tbsp Cirio Double Concentrated Tomato Purée
2 tsp light brown soft sugar
20ml cider vinegar
1 orange, 2 strips pared zest, juice of all
500ml fresh chicken stock
4 tbsp soured cream
4 Flour tortillas
Handful fresh coriander
Put the chilli in a bowl and cover with 250ml just-boiled water for 15 minutes (weigh it down so it’s submerged).
Meanwhile, warm the oil over a medium heat in an ovenproof casserole with a lid. Season the pork with a little salt and, once the oil is hot, brown in batches. Lift the pork out of the pan and set aside, turn the heat down to low and add the chopped onions, garlic and a big pinch of salt, scraping up any sticky bits (add a tiny splash of water if they’re stubborn). Gently fry for 10 minutes, until soft.
Meanwhile, prepare the pickled onions. Put the finely sliced red onion in a small bowl and add the lime juice, oregano and a pinch of salt. Set aside, tossing occasionally.
Once the onions and garlic are soft, add the spices and bay to the pan, cook for 1-2 minutes, then add the chipotle paste, tomato purée, sugar, vinegar, orange zest and juice, and stock. Bring everything to a gentle simmer. Drain the chilli, reserving the soaking liquid. Discard the stem and seeds and place in a blender or small food processor with the soaking liquid; blend to a wet paste. Add to the pan along with the pork and return to a simmer for 1 hour with the lid on.
Remove the lid and simmer for a fi nal 45 minutes. The pork should be completely falling apart and the sauce reduced (simmer a little longer if not). Check the seasoning, then serve with the pickled onion, soured cream, warm tortillas and coriander.
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