1.5kg (3lb 5oz) braising pork cut into 4cm (1½in) cubes
approx 1 tbsp rapeseed or olive oil
1 large onion, roughly chopped
1 tsp ground cumin
½ tsp ground cinnamon
⅛ tsp ground cloves
4 garlic cloves, finely chopped
4 dried ancho chillis
3 dried chipotle chillis
30g (1¼oz) dark chocolate, broken into pieces
85g (3oz) raisins
50g (1¾oz) unsalted peanuts
50g (1¾oz) blanched almonds
small bunch coriander, roughly chopped
Pat the pork dry with kitchen paper. Heat 1 tbsp oil in a casserole and brown the meat all over in two or three batches (it will not brown properly in a crowded pan). Remove each batch to a bowl as it is done.
Sauté the onion in the fat left in the pan until softening and pale gold (add ½ tbsp oil if there isn’t enough fat). Add the spices and garlic and cook for three minutes, stirring a little. Put the contents into a blender.
Toast the whole chillis in a dry frying-pan over a medium heat for about three minutes, turning them halfway through. When cool enough to handle, remove the stalks and discard the seeds. Pour 625ml (1 pint) boiling water into a bowl with the chocolate, chillis and raisins. Leave for 10 minutes. ads
