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Recipe for family meals :

Mexican Chilli

This 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.

Being 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.

Martin 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 here


8 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

  • Pan 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.
  • Fry 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.
  • Add 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.
  • Serve with warm tortillas and salsa verde.

Serves 4

Martin James