Birria-Inspired Pork & Black Bean Bowl With Pitta Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Crush your garlic open by squashing it with the side of a knife and discard the skin

Peel and chop half your red onion[s] into wedges and set aside the remaining onion

Add the peeled garlic and onion wedges to a food processor with your chipotle paste (can't handle the heat? Go easy!), tomato paste and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Add 50ml [75ml] [100ml] water and blitz until smooth – this is your birria-style paste

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid over a medium-high heat with a little drizzle of olive oil

Once hot, add your diced pork shoulder and cook for 2-3 min or until lightly browned

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Once the pork is lightly browned, reduce the heat to low and add the birria-style paste with your ground smoked paprika

Cook for 1-2 min or until very fragrant

Once very fragrant, add your black beans (no need to drain!) with all the bean water and 200ml [250ml] [350ml] boiled water

Bring to the boil over a high heat, then cover with the lid and put the dish in the oven for 45 min or until the sauce has thickened and the pork is cooked through and tender – this is your birria-inspired diced pork stew

While the pork is cooking, slice the remaining onion finely

Add the sliced onion to a bowl with your white wine vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Give it a good mix up and set aside – this is your pickled onion

Cut your wholemeal pitta[s] into triangles

Add the pitta triangles to a baking paper-lined baking tray with a drizzle of olive oil and a pinch of salt, then give them a good mix up until evenly coated in oil

Put the tray in the oven for 8-10 min or until crisp and golden, then set aside – these are your pitta chips

Once the stew is ready, remove the dish from the oven and stir through your beef stock mix and soy sauce, then set aside with the lid on for 2-3 mins for flavour to develop