Chilli Pork Stew with Garlic and Oregano Flatbread

Cook time 2 hours
Servings 4


1 tbs. olive oil
1 kg pork neck (also called scotch), cut into 4cm chunks
2 chorizo, cut into 2 cm rounds
2 dried chillies, soaked in 1 cup of hot water from 15 minutes
2 onions, sliced
4 cloves garlic, sliced + 1 extra minced
1 tbs. smoked paprika
2 tsp. cumin
1 tsp. coriander powder
1 cinnamon stick
2 bay leaves
1x 410g can of Ardmona Whole Peeled Tomatoes
1 small handful of raisins
1 Desiree potato cut into 4
1 lime
4 tbs. Greek or natural yoghurt
Pinch of salt
4 soft wraps
50g butter
1 tsp. oregano

Chilli Pork Stew with Garlic and Oregano Flatbread


Season the pork with salt. Heat half the oil in a large casserole pan and add the pork and chorizo. Sear on all sides until golden brown and then remove from the pan. Add the remaining oil and onion and sliced garlic and sauté until soft and nicely coloured. Add the spices, whole drained chillies (reserving the water) and bay leaves. Cook for a further 30 seconds until fragrant.

Return the meat to the pan along with the tomatoes and 1 a tin of water, the reserved chilli water and raisins. Bring to the boil and then turn the heat down to low and gently simmer with the lid on for 1 ½ hours or until the meat is tender and almost falling apart. Add the potatoes to the stew 30 minutes before the end of cooking.

Pre heat the oven to 200C. In a bowl combine the butter, minced garlic, oregano and cumin. Brush all over the wraps and bake in the oven for 6-8 minutes. Cut into triangles.

Serve the stew with a dollop of yoghurt and a small squeeze of lime juice and the garlic flatbread.