Red Chili Pork with Pineapple Habanero Salsa, Guacamole and Fresh Corn Tortillas

Hi, folks, this is Ren from Edible Aria, covering for Jenny as she winds up a much-deserved vacation.

Local, pastured pork is pan-seared then braised until tender in a thin paste of red chilies, garlic, Mexican oregano and pineapple juice before being served on top of fresh corn tortillas, silky guacamole and fresh pineapple habanero salsa.

red chili pork with pineapple habanero salsa, guacamole and fresh corn tortillas

By Jenny Published: January 18, 2010

  • Prep: 20 mins
  • Cook: 25 mins
  • Ready In: 45 mins

Local, pastured pork is pan-seared then braised until tender in a thin paste of red chilies, garlic, Mexican oregano and pineapple juice before being served on top of fresh corn tortillas, silky guacamole and fresh pineapple habanero salsa..

Ingredients

  • For the Salsa:
  • 2/3 cup fresh pineapple (diced, juice reserved)
  • 1 orange or red habanero (stemmed, seeded and minced)
  • 1 green onion (thinly sliced)
  • 1 1/2 tsp fresh cilantro
  • 1/2 tsp piloncillo (substitute demerara or other coarse, unrefinded sugar)
  • fine sea salt and freshly-ground black pepper (to taste)
  • For the Tortillas:
  • 1/2 lb fresh smooth-ground corn masa for tortillas
  • 1 cup hot, filtered water
  • 1 tsp minced cilantro and/or green onion top (optional)
  • pinch of salt
  • pinch of aluminum-free-baking soda (optional)
  • lard or bacon fat (for the griddle)
  • For the Guacamole (mild version):
  • 1 large ripe avocado
  • 1 1/2 tsp fresh cilantro (coarsely chopped)
  • 1 small clove garlic (minced)
  • 1 tsp fresh lime juice
  • sea salt
  • For the Chile Sauce:
  • 8-10 New Mexico chiles stemmed and seeded
  • 1 large clove garlic (peeled)
  • 1/2 tsp cumin seeds (toasted)
  • 1/2 tsp Mexican oregano
  • 1 tsp pineapple juice or raw apple cider vinegar
  • 1/3 cup filtered water
  • 1/4 tsp salt

Instructions

  1. For the Salsa:
  2. Combine all ingredients in a nonreactive bowl. Cover and chill thoroughly.
  3. For the Tortillas:
  4. Combine all ingredients in a bowl. Knead by hand until smooth (neither stiff nor sticky). Cover with a towel and let stand 15 minutes. To prepare, pinch off pieces of dough about the size of an avocado pit. Roll into a smooth ball, then press between your palms to form a 1/4 inch-thick disk and set on top of a piece of waxed paper and roll out into 1/8 inch-thick tortillas. Place on a hot comal or griddle that has been very lightly greased with lard or bacon fat and cook for 30 seconds. Flip and cook another 30 seconds, then flip once more and cook for another 30 seconds (90 seconds in all). Stack finished tortillas on top of one another and keep warm until ready to use.
  5. For the Guacamole (mild version):
  6. Thoroughly mash the avocado in a small bowl, then add cilantro, garlic salt and lime juice and continue to mash until smooth. Refrigerate until ready to use.
  7. For the Chile Sauce:
  8. Toast cumin and chiles until fragrant, then transfer to the bowl of a food processor along with oregano, vinegar and salt. Pulse into a thick paste, then add water in a slow stream until a spoon-able consistency is reached.
  9. For the Pork:
  10. Rinse and pat dry pork cutlets. Season on both sides with salt and pepper, then quickly brown in a tablespoon of lard or bacon fat. Cover with chile sauce, reduce heat and simmer until fork-tender, about 25 minutes.
  11. To Serve: Arrange pork cutlets on top of corn tortillas. Dress with hot chili sauce, pineapple salsa and guacamole. Offer diced, rinsed white onions on the side if desired.

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What people are saying

  1. Heather says

    My parents learned to grow Indian Corn, dry it, soak it and make hominy, tamales and tortillas from some Mexicans, while living in California. They brought their seed corn to Maine where I grew up eating Mexican food! I haven’t found any good fresh corn on the East Coast and would love help finding sources. Do you know where I can find hard corn and lime or fresh organic masa harina?

  2. says

    This is a great meal! I have been looking for a recipe for corn tortillas for a few weeks now. I am not all that familiar with working with corn masa (I know what it is, but never used it) – do you have a brand or website to recommend?

  3. says

    My husband made this for dinner tonight and it was SO yummy. He’s not a huge pork chop eater, but we have a 1/2 pastured hog, so lots of pork chops to eat!! He said “I’ll never be able to eat a ‘regular’ porkchop again.” Thanks for the recipe! Loved the pineapple habanero!

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