6 large green chillies
1 green capsicum
3 tbsp olive oil
1kg pork shoulder, cubed
1 large red onion, sliced
3 cloves garlic, peeled and roughly chopped
400g potatoes, peeled and diced
2 tomatoes, roughly chopped
1 tsp chilli powder
1 tbsp dried oregano
to serve: boiled rice
1 Roast chillies and capsicum in a preheated oven at 200°C for 30 minutes or until tender. Remove skin, seeds and stems, slice, and set aside.
2Heat olive oil in a large saucepan over medium heat. Add cubed pork and sauté for about 5-7 minutes, stirring continuously, or until browned.
3Add onion and garlic and cook for a further 5 minutes. Add chillies, pepper, potato and tomato and cook for a further 5 minutes.
4Add enough water to just cover mixture, bring to the boil, then lower the heat and simmer for 1½ hours or until pork is tender and sauce has thickened.
5Serve with rice and top with parsley.
While pork is the key protein, it’s the green chillies that define the wine match. A light red or rosé would work well but for a more harmonious pairing, this lemon-pith flavoured vermentino is the go. The addition of the green capsicum, onion, garlic and tomato help draw out the umami flavours of the dish, with the Save Our Souls providing a lifeline for the spice-laden recipe. It has both the weight and body to cope with the power of the pork and the thrust of carbohydrates, while its refreshing acidity cleanses the palate.