This is best made a couple of days in advance as the flavours really come into their own. I managed to find a great place here in Sydney that sells all manner of dried mexican chillies which is what makes this dish taste so good. Try with all your might to get hold of the same variety. It”ll make the dish that extra bit more impressive.
2 onions (thinly sliced)
800g pork (cut into bitesice chunks)
3 tablespoons olive oil
2 dried chipotle chilli peppers
1 dried pasilla chilli pepper
1 teaspoon dried oregano
1 teaspoon cumin powder
1/2 teaspoon cayenne pepper
1 400g can diced tomato
2 cups warm water
2 tablespoons fresh coriander (chopped)
1 tablespoon minced garlic
1 teaspoon brown sugar
1/2 lime (juice of)
Cover the chillies with boiling water and set aside to soak for 5 minutes. Then remove stalks and chop finely.
In a large pan, heat the oil and fry the onions over a medium heat for 5 minutes until golden. Add the garlic, cumin, chillies, oregano, chilli powder and coriander and fry for a further minute until aromatic. Add the pork and fry over a medium/high heat for 2-3 minutes being careful not to let it stick too much. Add the tomatoes and 2 cups of warm water and stir well. When it comes to the boil reduce the heat, add the sugar and salt and pop the lid on. Cook on a very low heat for 1 1/2 – 2 hours stirring occasionally. When the meat is very tender take off the lid and reduce the sauce if neccessary for a few minutes. Gently break up the pork with the back of a spoon to create large strands. Remove from heat and stir in some lime juice and more salt if neccessary.
Serve with rice and/or tortillas with grated monterey jack cheese (or cheddar if you can’t be arsed finding it) and some chipotle sauce.