RecipeMuncher

Pork cooked slowly for a very long time in chilli? Sounds like a good idea, right? Here’s how to do it. You’ll need some dried chillis to start with – two medium anchos and four medium guajillos.  Both of these varieties are the work horses of the Mexican kitchen.  The ancho has a smokey, mild and almost sweet flavour to it, whilst the guajillo has more in the way of heat. It’s worth seeking out the correct chillis for this recipe, and most other Mexican cookery, for (...)