Green chilli con carne with warm cornbread

dinner · ⏱ 125 min · 6 portions · 78.0 g carbs / portion · allergens: egg, gluten, milk

v5 · rb0e705f985 20260727Z1751 green chilli con carne with warm cornbread 39 g coriander 60 ml olive oil 75 g pancetta salt to taste blitz jalapeño, onion, oregano and spring onions until finely chopped 🍳 fry pancetta in 2 tbsp olive oil until it starts to brown 🍳 ⏱ 6 min fry pork shoulder until lightly browned 🍳 ⏱ 8 min add chilli base and fry stirring now and then 🍳 ⏱ 70 min add lime halves, chicken stock and simmer, then simmer covered 🌀 stir 2 tbsp olive oil into the reserved jalapeño and onion mixture 🌀 stir reserved chilli base and chopped coriander into the chilli 🔥 heat oven to 190°C, grease and line a 22cm cake tin blitz cornbread ingredients until well combined and pour into the tin 🔥 ⏱ 25 min bake at 190°C 🔥 ⏱ 6 min turn down heat to 170°C and bake more 🍳 serve the chilli from the pan with warm cornbread alongside 3 pieces jalapeño 2 pieces onion 1½ tbsp oregano leaf 6 pieces spring onion 1 piece lime 500 ml chicken stock 300 g frozen corn kernel 2 pieces egg 200 g quick-cook polenta 50 g runny honey 150 g greek-style yoghurt 80 g unsalted butter 1 piece green chilli 1 piece garlic clove ¾ tsp baking powder ¾ tsp bicarbonate of soda 1 tbsp ground coriander 1 tbsp ground cumin 2 tbsp honey 1 kg pork shoulder jalapeño, onion, oregano leaf, spring onion 30 ml salt lime, chicken stock 30 ml 20 g coriander ground coriander, ground cumin, honey, pork shoulder
http://flowcooking.food/en-us/recipe/690/green-chilli-con-carne-with-warm-cornbread/