Heat the rapeseed oil in a large, heavy-bottomed pan over medium heat. Brown the pork cubes on all sides, then remove and set aside.
500 g pork shoulder, 1 tbsp rapeseed oil
In the same pan, sauté the chopped onion for about 10 minutes until soft. Add the minced garlic for the last minute, stirring constantly.
1 onion, 1 clove garlic
Return the pork to the pan and add the red chilli sauce. Stir well to coat the meat.
500 g pork shoulder, 5 tbsp New Mexico red chilli sauce
Pour in the chicken stock and bring the mixture to a boil, then reduce to a simmer.
500 ml chicken stock
Cover the pan and cook on low heat for 2-3 hours, until the pork is tender and falling apart. If using pinto beans, add them about an hour into cooking.
150 g dried pinto beans, Salt to taste
If the sauce reduces too much, add water as needed. Serve with rice or warm tortillas.
