Get ready to spice up your culinary game with these mouthwatering Mexican pork recipes! Whether you’re a seasoned chef or a beginner cook, there’s something for everyone in this collection of flavorful dishes. From classic tacos and tamales to slow-cooked stews and tender grilled meats, we’ve gathered 18 of the most delicious and authentic Mexican pork recipes that are perfect for any occasion.
Whether you’re looking to impress your friends at a dinner party or satisfy your family’s cravings on a weeknight, these recipes are sure to please. With a range of flavors and textures to explore, from smoky chipotle peppers to tangy lime juice, there’s no shortage of inspiration in this collection. So go ahead, get cooking, and let the fiesta begin!
Carnitas Tacos with Fresh Salsa
A classic Mexican dish gets a flavor boost with tender pork shoulder, crispy tacos, and a burst of fresh flavors.
Ingredients:
– 2 pounds pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1/2 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8-10 corn tortillas
– Fresh salsa (recipe below)
– Optional toppings: diced onions, cilantro, sour cream
Fresh Salsa:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat.
2. Brown the pork chunks in batches until crispy, about 5 minutes per batch.
3. Remove the browned pork and set aside.
4. Reduce heat to low and add orange juice, lime juice, garlic, and oregano. Simmer for 1 hour, stirring occasionally.
5. Add the browned pork back into the pot and simmer for an additional 30 minutes, or until tender.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with carnitas, fresh salsa, and desired toppings.
Cooking Time: 2 hours (1 hour for pork, 30 minutes for assembly)
Slow-Cooked Mexican Pork Stew
Experience the bold flavors of Mexico with this comforting and aromatic pork stew, slow-cooked to perfection.
Ingredients:
– 2 lbs boneless pork shoulder, cut into 1-inch cubes
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat a large Dutch oven over medium-high heat. Add the pork, cooking until browned on all sides, about 5 minutes. Remove the pork from the pot.
2. Reduce heat to medium. Add the onion, garlic, and bell pepper. Cook until the vegetables are tender, about 8 minutes.
3. Stir in the cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1 minute.
4. Add the diced tomatoes with green chilies and browned pork back to the pot. Cover and transfer to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Pork Tamales with Red Chili Sauce
Experience the bold flavors of Mexico with this recipe for Pork Tamales wrapped in tender masa and served with a spicy kick of Red Chili Sauce.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1 cup pork shoulder, cooked and shredded
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 12 corn husks
– Red Chili Sauce (recipe below)
Red Chili Sauce:
– 2 cups chopped fresh tomatoes
– 1 jalapeño pepper, seeded and chopped
– 1/4 cup red chili flakes
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. Combine masa harina, lard or shortening, and 1/2 cup water in a bowl. Mix until dough forms.
2. Soak corn husks in water for at least 30 minutes.
3. Assemble tamales by spreading a thin layer of dough on each husk, adding a spoonful of pork mixture, and folding the husk to enclose.
4. Steam tamales for 1-2 hours or until dough is tender.
5. Prepare Red Chili Sauce by sautéing ingredients in oil until thickened. Season with salt and pepper.
Cooking Time: 1-2 hours (tamales), 10 minutes (Red Chili Sauce)
Grilled Pork Al Pastor
Experience the bold flavors of Mexico with this easy-to-make Grilled Pork Al Pastor recipe, featuring tender pork marinated in a zesty mixture of chili peppers, garlic, and spices.
Ingredients:
– 1 pound boneless pork shoulder, thinly sliced
– 1/4 cup olive oil
– 2 chipotle peppers in adobo sauce, minced
– 2 cloves garlic, minced
– 1 tablespoon orange juice
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and sour cream for garnish (optional)
Instructions:
1. In a large bowl, whisk together olive oil, chipotle peppers, garlic, orange juice, cumin, salt, and pepper.
2. Add the sliced pork to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes or overnight.
3. Preheat grill to medium-high heat. Remove pork from marinade, letting excess liquid drip off.
4. Grill pork for 5-7 minutes per side, or until cooked through.
5. Warm tortillas by wrapping them in foil and heating on the grill for 2-3 minutes.
6. Assemble tacos by slicing grilled pork thinly and serving with warm tortillas, radishes, lime wedges, cilantro, and sour cream (if using).
Cooking Time: 20-25 minutes
Pork Pozole with Hominy
This recipe brings together the rich flavors of pork, hominy, and a blend of spices to create a comforting and filling stew. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 2 cups hominy (dried or canned)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 4 cups pork broth or chicken broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, brown the pork pieces over medium-high heat, about 5 minutes.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes.
3. Stir in cumin, smoked paprika, and chili powder; cook for 1 minute.
4. Add the hominy, broth, salt, and pepper; bring to a boil, then reduce heat to low and simmer, covered, for 45-50 minutes or until the pork is tender.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: Approximately 1 hour 15 minutes
Mexican Pork Chops with Adobo Glaze
Savor the bold flavors of Mexico with this simple and delicious recipe for pork chops smothered in a tangy adobo glaze.
Ingredients:
– 4 pork chops (1-1.5 lbs)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon ancho chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup adobo glaze (store-bought or homemade)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, ancho chili powder, cumin, paprika, salt, and pepper.
3. Brush the mixture evenly onto both sides of the pork chops.
4. Place the pork chops on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 20-25 minutes or until cooked through to your desired level of doneness.
6. During the last 10 minutes of cooking, brush the adobo glaze evenly onto both sides of the pork chops.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 30-35 minutes
Pork Enchiladas with Verde Sauce
A flavorful Mexican dish featuring tender pork wrapped in tortillas and smothered in a vibrant green sauce, perfect for a weeknight dinner.
Ingredients:
– 1 pound boneless pork shoulder, cut into small pieces
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook pork, onion, and garlic over medium-high heat until browned, about 5 minutes.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble enchiladas by placing cooked pork mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
5. Pour verde sauce (enchilada sauce mixed with 1/4 cup water) over the top of the enchiladas.
6. Sprinkle cheese and cilantro on top. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Spicy Mexican Pork Carnitas
Experience the bold flavors of Mexico with this spicy pork carnitas recipe. Tender, slow-cooked pork shoulder is infused with a blend of aromatic spices and chilies, perfect for tacos, burritos, or simply served with warm tortillas.
Ingredients:
– 2 lbs pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 dried ancho chilies, stemmed and seeded
– 2 cups chicken broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the lard or oil in a large Dutch oven over medium-high heat.
2. Sear the pork chunks until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the onion to the pot and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional minute.
4. Stir in cumin, smoked paprika, chili powder, and cayenne pepper. Cook for 1 minute.
5. Add the browned pork back into the pot along with the chicken broth, ancho chilies, salt, and black pepper.
6. Bring to a simmer, then reduce heat to low and cook, covered, for 2-3 hours or until tender.
7. Shred the pork with two forks and garnish with cilantro leaves. Serve with warm tortillas, your choice of toppings, and enjoy!
Cooking Time: 2-3 hours
Pork Tinga Tostadas
This recipe combines the rich flavors of slow-cooked pork with crispy tortillas, fresh toppings, and a drizzle of creamy sour cream. Perfect for a casual gathering or quick weeknight dinner.
Ingredients:
– 1 pound boneless pork shoulder
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup beer (optional)
– 1 tablespoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable oil for frying
– Fresh cilantro, chopped (for garnish)
– Sour cream (for serving)
– Lime wedges (for serving)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the pork shoulder over medium-high heat.
3. Add onion, garlic, beer (if using), chili powder, salt, and pepper. Cover and transfer to preheated oven.
4. Cook for 2-3 hours or until tender.
5. Warm tortillas by wrapping in foil and baking at 350°F (180°C) for 10 minutes.
6. Fry tortillas in hot oil until crispy and golden brown.
7. Assemble tostadas with pork, sour cream, cilantro, and lime wedges.
Cooking Time: 2-3 hours for the pork, plus additional time for frying tortillas.
Mexican Pork and Bean Casserole
A hearty and flavorful casserole that combines the rich flavors of pork, beans, and spices with a crunchy corn tortilla crust.
Ingredients:
– 1 lb ground pork
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 1 cup frozen corn kernels
– 1/2 cup shredded cheddar cheese
– 6-8 corn tortillas
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the ground pork until browned, breaking it up into small pieces as it cooks.
3. Add the onion, garlic, and taco seasoning to the skillet and cook until the onion is translucent.
4. Stir in the black beans and corn kernels.
5. In a separate bowl, mix together the shredded cheese and 2-3 torn tortilla strips.
6. Grease a 9×13 inch baking dish with cooking spray.
7. Add the pork mixture to the dish, followed by the tortilla-cheese mixture.
8. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Pork Chile Verde with Tomatillos
Pork Chile Verde with Tomatillos Recipe
This recipe combines the rich flavors of pork, chile peppers, and tomatillos for a bold and delicious dish that’s perfect for a weeknight dinner.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 2 cups chopped fresh tomatillos (about 4-6)
– 1 cup roasted Anaheim or New Mexico chile peppers, chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the pork and cook until browned, about 5 minutes.
3. Add the onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in the cumin, smoked paprika, salt, and pepper.
5. Add the tomatillos, chile peppers, diced tomatoes, and chicken broth.
6. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour or until pork is tender.
7. Serve hot with warm tortillas, lime wedges, and your favorite toppings.
Cooking Time: 1 hour
Pork Barbacoa Tacos
Get ready to savor the flavors of Mexico with this mouth-watering Pork Barbacoa Tacos recipe! This slow-cooked pork dish is simmered in a rich and tangy tomato-based sauce, served with warm tortillas, fresh cilantro, and creamy sour cream.
Ingredients:
– 2 pounds pork shoulder, cut into large chunks
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup tomato sauce
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Fresh cilantro leaves, for garnish
– Sour cream, for serving
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the pork chunks in a little oil over medium-high heat.
3. Add onion and garlic; cook until softened.
4. Stir in beef broth, tomato sauce, chili powder, and cumin. Bring to a boil, then cover and transfer to the preheated oven.
5. Cook for 2-1/2 hours or until pork is tender.
6. Warm tortillas by wrapping them in foil and heating in the oven for 10 minutes.
7. Assemble tacos with pulled pork, cilantro, and sour cream.
Cooking Time: 2-1/2 hours (plus 10 minutes to warm tortillas)
Mexican Pork and Rice Skillet
Mexican Pork and Rice Skillet Recipe
A flavorful one-pot dish that combines the savory flavors of pork, rice, and spices, perfect for a quick weeknight meal.
Ingredients:
– 1 lb boneless pork shoulder, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the pork and cook until browned, about 5 minutes.
3. Remove the pork from the skillet and set aside.
4. Add the onion and red bell pepper to the skillet and cook until softened, about 3 minutes.
5. Add the garlic, cumin, and smoked paprika to the skillet and cook for 1 minute.
6. Stir in the cooked rice and add the browned pork back into the skillet.
7. Season with salt and pepper to taste.
8. Cook for an additional 2-3 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Serves: 4
Pork Empanadas with Chipotle Sauce
Savor the bold flavors of Latin America with these tender pork empanadas wrapped in a crispy pastry crust, served with a tangy chipotle sauce.
Ingredients:
– 1 package puff pastry, thawed
– 1 lb ground pork
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Chipotle peppers in adobo sauce (see below for sauce recipe)
Empanada Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the ground pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic; cook until the onion is translucent.
4. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
5. Spoon the pork mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
6. Brush the edges with water and fold the other half of the pastry over the filling; press edges to seal.
7. Use a fork to crimp the edges and create a decorative border.
Chipotle Sauce:
– 1 can chipotle peppers in adobo sauce
– 2 tablespoons mayonnaise
– 1 tablespoon lime juice
Mix all ingredients together and serve with the empanadas.
Cooking Time: 20-25 minutes or until golden brown.
Pork Sopes with Refried Beans
A classic Mexican dish, Pork Sopes with Refried Beans is a flavorful and filling meal that’s perfect for any occasion.
Ingredients:
– 1 pound ground pork
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 packet of sopes mix (or 2 cups masa harina)
– 1/4 cup vegetable oil
– Salt and pepper to taste
– Refried beans (homemade or store-bought), warmed
– Shredded cheese, for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the ground pork over medium-high heat until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion and minced garlic to the skillet; cook until the onion is translucent.
4. Stir in the sopes mix and vegetable oil. Cook for 1-2 minutes, stirring constantly.
5. Divide the mixture into 6-8 portions, depending on desired sopas size.
6. Shape each portion into a ball and then flatten slightly into a disk shape.
7. Place the sopes onto a baking sheet lined with parchment paper.
8. Bake for 15-20 minutes, or until the sopes are lightly browned and crispy.
9. Serve warm with refried beans and shredded cheese (if desired).
Cooking Time: 25-30 minutes
Mexican Pork Stuffed Peppers
Add a flavorful twist to traditional stuffed peppers with this recipe that combines the bold flavors of Mexico with tender pork and sweet bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground pork
– 1/2 cup cooked Mexican rice
– 1 can (14.5 oz) diced tomatoes, drained
– 1 tsp cumin
– 1 tsp chili powder
– 1/4 tsp paprika
– Salt and pepper, to taste
– Shredded cheese, optional
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the ground pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the cooked rice, diced tomatoes, cumin, chili powder, paprika, salt, and pepper to the skillet. Stir until combined.
5. Stuff each bell pepper with the pork mixture, filling to the top.
6. Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and bake an additional 10-15 minutes, or until the peppers are tender.
Cooking Time: 35-40 minutes
Pork Menudo with Tripe
This hearty menudo recipe combines tender pork with flavorful tripe, simmered in a rich and savory broth.
Ingredients:
– 1 lb pork shoulder or butt, cut into bite-sized pieces
– 1/2 cup beef tripe, cleaned and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups pork or chicken broth
– 1 can diced tomatoes (14.5 oz)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Brown the pork and tripe, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Pour in broth and diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until pork is tender.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-60 minutes
Pork Carnitas Nachos
Transform your nacho game with this mouthwatering combination of tender pork, crispy tortilla chips, and melted cheese.
Ingredients:
– 1 pound boneless pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortilla chips
– 1 cup shredded Monterey Jack cheese (or your preferred variety)
– Optional toppings: diced onions, sour cream, salsa, cilantro
Instructions:
1. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat.
2. Add pork chunks and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Reduce heat to medium-low and add garlic, oregano, cumin, salt, and pepper. Cook for 1 minute.
4. Add browned pork back into the pot and stir to coat with spice mixture. Simmer for 2-3 hours or until pork is tender.
5. Meanwhile, preheat oven to 350°F (180°C). Arrange tortilla chips in a single layer on a baking sheet. Sprinkle shredded cheese over top.
6. Once pork is cooked, shred with two forks and add it to the nacho assembly. Serve immediately.
Cooking Time:
– Pork carnitas: 2-3 hours
– Nachos: 10-15 minutes
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