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10
Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This is a very good, hearty stew from Mexico. To be correct you should use two different types of dried chilies - the guajillo and the arbol, which is similar to the hot cayenne chili - freshly ground for the seasoning mix, rather than a chili powder that contains other spices. The stew is made the day before you eat it.
Put the ingredients for the seasoning mix in a small bowl. Put the cubed lamb and pork into another bowl and sprinkle 4 teaspoons of the seasoning mix over the meat. Work in with your hands, then set aside.
Fry the bacon in a large covered pot over a high heat until lightly browned, about 6 minutes. Drain off all but 3 tablespoons of the bacon fat, then add half the onions, half the gre