Mexican Pork Chilli Stew - Fragrant and spicy with rich exotic flavours

Living in a global cultural melting pot, the exchange of cultures is both commonplace and valuable. I am particularly drawn to the exchange of cuisines. When cooking dishes from other countries, whether it’s the techniques, flavors, or presentation, it always provides a fresh and insightful experience.

When it comes to dishes rich in exotic flavours, Mexican cuisine is a prime example. What makes Mexican cuisine special is its fusion of culinary traditions from across Latin America. Mexico’s unique geographical location has allowed it to cultivate a diverse range of seafood and produce, which forms the irreplaceable foundation of its local dishes.

When it comes to Mexican cuisine, many people might first think of dishes like quesadillas and guacamole. While these national favourites are indeed delicious, Mexican pork chilli stew is also a deeply cherished specialty. After being slow-cooked with various spices for two hours, the pork absorbs all the flavours, developing a rich, complex taste reminiscent of a refined, mature young woman. This savoury meat sauce pairs excellently with rice or bread, creating an irresistible flavour that’s hard to resist.

Ingredients (serve 4-6)

---

Basic Ingredients

Minced Pork	300g
Pork Sausage	300g
Onion	1 bulb
Red & Green Pepper	1 each
Garlic	4-5 cloves
Chickpea	400g
Tomato	3 each
Chilli Powder	​1 tsp
Paprika	2 tsp
Cumin Powder	2 tsp
Sugar	1 tbsp
Salt	​1 tsp
Tomato Ketchup	1 tbsp
Worcestershire Sauce	1 tbsp
Bay Leaves	4 pcs
Red Wine	500ml

Others

Avocado	1 each
Parsley	to taste
Plain Yoghurt	to taste
Bread	to taste

Steps

---

1. Let's start with making tomato concasse: make a small cross on the bottom of each tomato, place them in hot water for 30 seconds, then remove and peel the skin.

2. Dice the tomatoes; finely chop the onion; mince the garlic; and remove the seeds from the green and red peppers, then finely chop them.

3. For the pork sausage, it's best to buy the softer variety. Remove the casing and discard it, then shred the pork inside. Why use half of the pork sausage? Because pork sausage is marinated with plenty of spices and has a smoky flavour, it enhances the stew when combined with ground pork!

4. Heat a deep pot over medium heat and add 2 tablespoons of oil. Sauté the garlic and onion until fragrant. Then, add the ground pork, pork sausage, salt, and chilli powder. Cook until the pork is halfway done and broken into small pieces.

5. Then, add the tomatoes, green and red peppers, chickpeas, bay leaves, paprika, tomato paste, sugar, cumin, and Worcestershire sauce. Stir well, then add enough red wine to just cover the ingredients. Bring to a boil.

6. Once boiling, reduce to low heat and simmer slowly for 1.5 to 2 hours. Stir occasionally to prevent sticking to the bottom of the pot.

7. After simmering for 2 hours, the sauce should have reduced by about half and absorbed fully into the pork, becoming slightly thickened. At this point, you can turn off the heat and serve.

8. After serving, you can add a bit of Greek yogurt, avocado, and tomato according to your preference. It's fantastic when paired with bread or pasta!