Method:

Step 1: Put the peppers on a baking tray and place under a super-hot grill until the skins are charred and black, about five minutes, then flip and repeat on the other side. Remove from the oven and immediately cover the tray with foil. This steams the peppers and makes the skins easier to remove.

Step 2: Put the tomatoes cut side down on a clean baking tray, halve the lime and place cut side up on the same tray. Grill for 10 minutes, until extremely charred. You might think, “Wow, these look burnt to hell!” They are. And that is good. We want this lovely charred flavour. Transfer the tomatoes, their juices and the lime juice to a blender.

Step 3: Preheat the oven to 150°C/130°C fan/gas mark 2. Remove the skins, stems and seeds from the peppers. I like to rip the stems off with my hands, then run the peppers under cool water while pulling the skins off. It’s pretty easy, you’ll see. And if you like spice, you can leave most of the seeds in the peppers.

Step 4: Add the onion, garlic, coriander stems, half the chicken stock and half the peppers to the blender with the tomatoes. Blend on high until everything has broken down and you are left with a yummy puree. Set this goodness aside. Dice the remaining un-blended peppers into 1cm cubes and set them aside as well.

Step 5: Heat one tbsp of oil in a large, ovenproof dish over medium-high heat. Toss the pork in the salt, cumin and chilli powder. Once the oil is just about to start smoking, sear the pork in three batches, flipping the cubes halfway through (four minutes per side). Don’t move the pork around! Let the cubes sit there and get niiice and brown.

Step 6: With the final batch of pork still in the pot, reduce the heat to low and deglaze with the remaining chicken stock, scraping up all the scrumptious brown bits on the bottom with a wooden spoon or rubber spatula. Scrape the bottom of the pot clean – let no brown flavour bits remain.

Step 7: Put all the pork back in the pot and add that blender full of goodness, along with the diced peppers. Stir, turn the heat back to medium-high and bring to a simmer, then put the lid on and transfer to the oven. Cook for 1 hour if you prefer the pork to have a bite to it (my preference), or up to two hours if you’d like the pork to fall apart.

Step 8: Remove the pot from the oven and salt to taste – it’s going to take quite a bit of salt, so don’t be shy. To serve, set up an assembly line with the tortilla chips, radish, spring onion, coriander leaves, limes, sour cream and Monterey Jack cheese and let your guests make their bowls up however they want.

Learn how to cook Brie Larson’s favourite green chilli pork recipe