A spicy dish and a great alternative to regular chilli con carne, this recipe concentrates as its name suggests on green chillies and fresh coriander for a vibrant, fresh yet still pretty hot dish. The dish won’t actually become green in colour, we use this name because of the uniqueness of the Jalapeño powder and the coriander leaves.

01.

Ingredients

500g pork shoulder, cut into large chunks
4 tomatoes, chopped
1 large onion, chopped
4 cloves garlic, chopped
2 fresh jalapeno chillies, chopped
1tsp green jalapeno powder
1tbs dried bell pepper
1tsp amarillo chilli powder
2tsp ground coriander
1tsp ground cumin
Stock or water
Generous handful chopped fresh coriander
Olive oil

02.

Method

  • Heat the olive oil in a heavy casserole pan, then fry the onion, tomatoes, garlic and jalapenos till soft and beginning to colour.
  • Add the pork and saute till the meat browns, then add the spices and keep sauteeing for five minutes or so.
  • Add chicken stock or water, enough so the meat is just covered. Bring to the boil and cook on a gentle simmer for 1 hour.
  • Stir in the chopped coriander, and serve with either flour tortillas or white rice.