Mexican pork chilli

    1 hour

    Pork chilli is a traditional Mexican dish that uses three different types of dried chilli peppers: chilacates (rather mild red smooth-skinned chillies), ancho and arbol chillies. You can find these at Mexican grocery stores and online.

    1 person made this

    Serves: 8 

    • 1 tablespoon oil
    • 1 small onion, minced
    • 2 garlic cloves, minced
    • 250g green tomato, chopped
    • 6 tomatoes, chopped
    • 1 large dried chilacate chilli, or another mild chilli
    • 1 dried ancho chilli
    • 10 dried √°rbol chillies
    • 120ml water
    • 1 teaspoon dried oregano
    • 1 pinch ground cumin
    • 2 tablespoons oil
    • 1.5kg boneless pork shoulder, cubed
    • salt
    • 1 tablespoon caster sugar

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Heat 1 tablespoon oil in a pan over medium heat. Sauté the garlic and onion until translucent. Add the green and red tomato and cook for 5 minutes. Add the chillies and cook for a further 5 minutes.
    2. Add water, oregano and cumin and blend till smooth (either transfer mixture to a stand mixer or use an immersion blender).
    3. Heat 2 tablespoons oil in a pressure cooker over medium-high heat. Add the meat and fry until it has browned evenly. Pour the sauce over it, add salt and close.
    4. Lower the heat and as soon as the cooker starts whistling, cook for 20 minutes. After the cooker has decompressed, open it and add sugar. Cook, uncovered, for a further 5 to 10 minutes.


    You can also make this in a regular pot, you just need to cook it longer.

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