Preheat the oven to 200°C. Cut the green chillies in half, remove the seeds, and roast for 5-10 minutes until slightly charred. Let them cool, then chop them finely.
10 green chillies
In a large pot, heat 1 tbsp of oil and brown the pork mince (or pork shoulder). Remove and set aside.
2 tbsp oil, 500 g pork mince
Add the remaining oil to the pot, then sauté the onions and garlic until soft and fragrant. Add the roasted chillies and cook for another 5 minutes.
10 green chillies, 80 g onion, 2 cloves garlic, 2 tbsp oil
Return the browned pork to the pot and stir in the cumin, oregano, and white pepper. Pour in the beef stock, and add the diced potatoes. Add water if needed to cover the ingredients.
500 g pork mince, 500 g potatoes, 1 tbsp oregano, 1 tsp cumin, White pepper to taste, 500 ml beef stock
Simmer on low heat for about an hour, stirring occasionally, until the meat is tender and the stew has thickened.
Add in corn to the stew and let cook for 10 more minutes
100 g corn
Adjust seasoning to taste and serve hot with a wedge of lime or a side of tortillas to balance the heat.
Optional: lime wedges for serving
