for family meals :
recipes comes from Dancer and Graphic artist Martin
James. Martin, who originally comes from New Zealand,
is now living with his wife and children in Copenhagen
as he is currently principal Dancer with The Royal Danish
Ballet. You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also be
talented in the kitchen as well but he has agreed to
share some of his recipes with us which is great news.
also does his own recipe Newsletter, which is where
this recipe actually came from, so if you would like
to subscribe to it then click
medium New Mexico dried chiles, stemmed and seeded.
1 small white onion chopped
3 cloves of garlic chopped
1 teaspoon of oregano
1 teaspoon cumin powder
1 1/2 pounds of pork rib meat cut into 1 inch cubes
2 cups water
fry the chiles in 2 tablespoons of oil over medium
heat, toasting them a few seconds on each side. Drain
oil and cover with boiling water. A plate can be used
to hold them down. Soak for a couple of hours.
meat, in a single layer, in 2 tablespoons of oil for
10 minutes over medium to high heat. Turn frequently.
In the meantime, combine chillies, 1 cup of the juice
they have made (discard the rest), onion, garlic,
oregano and cumin into a blender. Blend until smooth.
Strain through medium sieve.
chilli purée to pan with meat. Fry for 4 minutes
until thick and darker. Scrape into a saucepan and
stir in 2 cups of water. Bring to a boil and simmer
over medium-low heat, partially covered, for 45 minutes
to an hour until tender.
with warm tortillas and salsa verde.