Name: Green chilli con carne with warm cornbread
Ingredients: 3 jalapeños, roughly chopped – if you prefer less heat, remove the pith and seeds; 2 onions, peeled and roughly chopped; 1½ tbsp oregano leaves; 6 spring onions, roughly chopped; 30g coriander, plus 3 tbsp leaves, finely chopped, to serve; 1 tbsp ground coriander; 1 tbsp ground cumin; 2 tbsp honey; 60ml olive oil; 75g pancetta, cubed; 1kg diced pork shoulder, patted dry; salt; 1 lime, halved; 500ml chicken stock; 300g frozen corn kernels, defrosted; 2 eggs; 200g quick-cook polenta; 50g runny honey; 150g Greek-style yoghurt; 80g unsalted butter, melted; 1 green chilli, deseeded and finely chopped; 1 spring onion, roughly chopped; 1 small garlic clove, peeled and crushed; ¾ tsp baking powder; ¾ tsp bicarbonate of soda

Green chilli con carne with warm cornbread

Main Winter

Serves 6

Prep 30 min

Cook 1 hr 35 min

This chilli is simply a matter of getting everything into the pot and leaving it to do its thing while you make the cornbread, which itself involves only a quick blitz and a bake. Feel free to halve (or eliminate) the number of jalapeños for a kid-friendly version.

Ingredients

FOR THE CHILLI
3	jalapeños, roughly chopped – if you prefer less heat, remove the pith and seeds
2	onions, peeled and roughly chopped
1½ tbsp	oregano leaves
6	spring onions, roughly chopped
30g	coriander, plus 3 tbsp leaves, finely chopped, to serve
1 tbsp	ground coriander
1 tbsp	ground cumin
2 tbsp	honey
60ml	olive oil
75g	pancetta, cubed
1kg	diced pork shoulder, patted dry
	salt
1	lime, halved
500ml	chicken stock
FOR THE CORNBREAD
300g	frozen corn kernels, defrosted
2	eggs
200g	quick-cook polenta
50g	runny honey
150g	Greek-style yoghurt
80g	unsalted butter, melted
1	green chilli, deseeded and finely chopped
1	spring onion, roughly chopped
1	small garlic clove, peeled and crushed
¾ tsp	baking powder
¾ tsp	bicarbonate of soda

Method

For the chilli, put the first eight ingredients in a food processor, blitz until finely chopped, then transfer four tablespoons of the mixture to a small bowl.
Put two tablespoons of oil in a large, heavy-bottomed pan on a medium-high heat and, once hot, fry the pancetta for a minute or two, until it starts to brown. Add the diced pork and fry, stirring once or twice, for six minutes, until lightly browned all over. Add the blitzed ingredients and a teaspoon and a half of salt, and fry for eight minutes more, stirring every now and then. Add the two lime halves, stock and 150ml water, bring to a simmer, then turn the heat to medium-low, cover and leave to simmer for 70 minutes.
Meanwhile, make the cornbread. Heat the oven to 190C (180C fan)/390F, and grease and line a 22cm cake tin. Put all the cornbread ingredients and three-quarters of a teaspoon of salt in a blender or food processor, and blitz until everything is well combined. Pour the mix into the prepared tin and bake for 25 minutes, then turn down the heat to 170C (160C fan)/350F and bake for six minutes more.
Add the last two tablespoons of oil to the reserved jalapeño and onion mixture and stir into the chilli with the chopped coriander, then serve direct from the pan with the warm cornbread alongside.