Preparation info

  • Serves


    • Difficulty


Appears in

Two Fat Ladies Obsessions

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

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.


  • 1 lb boneless lamb shoulder or leg, all visible fat removed, cut into 1-in cubes
  • 1 lb boneless pork shoulder, fat removed, cut into 1-in


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