500 g lean pork belly slices
700 g skirt steak or lean stewing beef
75 g diced pancetta
2 tbsp olive oil
2 onions, chopped
4 garlic cloves, finely chopped
3 tbsp Mexican chilli powder
1 tsp ground cumin
1 tbsp flour
2 bay leaves
2 tsp dried oregano
2 tbsp tomato purée
300 ml red wine
450 ml chicken or beef stock
400 g can black beans, drained and rinsed
600 g rice or couscous, to serve
300 ml sour cream
4 small firm ripe avocados
juice 2 limes, plus extra to serve
2 tbsp sweet chilli dipping sauce
2 tbsp chopped coriander or chives
- Cut all the meat into small chunks. Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into small pieces (each with a bit of peel). Set aside.
- In a spacious, heavy-based pan, fry the pancetta in the oil over a medium heat until it is crisp and the fat has melted.
Stir the onions and garlic into the crisping pancetta and cook, stirring often, for 10-15 mins until soft.
- Remove the pan from the heat and scoop the contents into a sieve, letting any fat drain back into the pan – and give some encouragement with a wooden spoon.
- Return the pan to the heat and brown the pork in the hot fat, then stir in the beef and brown that too. Add the chilli powder and cumin, and cook over a low heat for 2 mins, stirring constantly. Add the flour and cook for a further 2 mins.
- Add the bay leaves, ½ tsp salt, the lemon, oregano, tomato purée, red wine and stock. Return the onion mixture to the pan. Bring to a simmer, stirring often, then reduce the heat and cook, uncovered, and stirring occasionally to avoid sticking, for 2 hrs until the sauce is thick and the liquid has reduced. Add salt to taste. Cool, cover and chill overnight.
- Add the beans to the chilli and reheat. Serve with rice or couscous, a dollop of sour cream, slices of avocado tossed in lime juice, a splash of chilli sauce, sprinkling of coriander, and lime wedges, if you like.