Mexican pork

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Serves: 4

By lackaDAISYcal

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  • 1 fresh red chilli (optional if you like it hot)

  • 1 tin chopped tomato

  • 2 sprigs celery stick chopped

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 pinch cloves crushed or finely chopped

  • 3 peppers red, green and yellow pepper, chopped.

  • 1 bunch coriander

  • 4 pork loin chops fat removed and cut into bite-size pieces

  • 1 onions

  • 1 pinch smoked chilli powder

  • 1 pinch smoked chilli powder or crushed chipolte chillies


  1. Fry the chopped onion with the pork and garlic (and fresh chilli if using) until the meat is evenly coloured.
  2. Add the chopped vegetables and smoked chilli and spices and fry for a minute or two.
  3. Add the tomatoes and tomato puree, with a further half the tomato tin volume of water and cook for 20 minutes.
  4. More liquid can be added (ie water or a sploosh of red wine) if required.
  5. Before serving add the chopped fresh coriander and stir through.
  6. Serve on a bed of rice with a fresh green salad and some tortilla chips.
  7. Garnish with a dollop of sour cream and some fresh coriander for a nice finishing touch.

Handy Hint

ease off on the chilli if serving to children, but don't omit the smoked chilli; it's what gives the dish its characteristic smoky flavour

Additional Information

  • Make Ahead

  • mexican

  • pork

  • Meat

  • Main Course

  • Low fat

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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  • lackaDAISYcal 06/03/08 20:52

    Something a little bit different with pork. The smoked chilli gives it a lovely smoky flavour. Can also be used with chicken or meat, or with some additional veg and beans for a vegetarian option. Spicyness level can be adapted to suit.