18 Spicy Mexican Pork Recipes Delicious

Spice up your dinner routine with our sizzling collection of 18 Spicy Mexican Pork Recipes that promise to deliver bold flavors and hearty satisfaction. Whether you’re craving a quick weeknight meal or planning a festive weekend feast, these dishes are sure to ignite your taste buds and bring a fiesta to your table. Dive in and discover your next favorite pork masterpiece!

Slow Cooker Mexican Pulled Pork

Forget spending hours in the kitchen; this slow cooker Mexican pulled pork is your ticket to a flavorful, fuss-free meal.

Ingredients

• 3 lbs pork shoulder, trimmed of excess fat
• 1 tbsp olive oil (or any neutral oil)
• 1 cup chicken broth (low sodium preferred)
• 1 tbsp chili powder (adjust to taste)
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 garlic cloves, minced
• 1 medium onion, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 lime, juiced

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear pork shoulder on all sides until browned, about 3-4 minutes per side.
2. Transfer pork to slow cooker. Add chicken broth, chili powder, cumin, oregano, salt, pepper, garlic, onion, and jalapeño around the pork.
3. Cover and cook on low for 8 hours or high for 4 hours, until pork is tender and easily shreds.
4. Remove pork from slow cooker. Shred using two forks, discarding any large fat pieces.
5. Return shredded pork to slow cooker. Stir in lime juice. Let sit for 10 minutes to absorb flavors.

Mexican pulled pork is juicy, tender, and packed with bold flavors. Serve it in tacos, over rice, or as a filling for enchiladas for a versatile meal.

Mexican Pork Carnitas

Nowhere does comfort food hit the spot like Mexican Pork Carnitas. Perfectly seasoned, tender, and crispy edges make this dish a crowd-pleaser.

Ingredients

• 3 lbs pork shoulder, cut into 2-inch cubes (fat cap left on)
• 1 tbsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 4 cloves garlic, minced
• 1 orange, juiced
• 1/2 cup chicken stock (or water)
• 2 tbsp vegetable oil (or any neutral oil)

Instructions

1. Preheat oven to 300°F.
2. In a large bowl, combine pork cubes with salt, pepper, cumin, oregano, and minced garlic. Mix well to coat evenly.
3. Heat oil in a large Dutch oven over medium-high heat. Brown pork cubes in batches, about 3-4 minutes per side. Tip: Don’t overcrowd the pot to ensure proper browning.
4. Return all pork to the pot. Add orange juice and chicken stock. Bring to a simmer.
5. Cover and transfer to the oven. Cook for 2 hours, or until pork is fork-tender. Tip: Check liquid level halfway through; add more stock if needed.
6. Remove lid. Increase oven temperature to 425°F. Cook for another 20-30 minutes until liquid reduces and pork edges crisp up. Tip: For extra crispiness, broil for the last 5 minutes.
7. Shred pork with two forks directly in the pot, mixing with the reduced juices.

Yield tender, juicy carnitas with irresistibly crispy bits. Serve in tacos, over rice, or as a filling for burritos.

Pork Chile Verde

Unleash the bold flavors of Pork Chile Verde with this straightforward recipe. Perfect for a hearty dinner, it combines tender pork with a vibrant green sauce.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes
– 1 tbsp vegetable oil (or any neutral oil)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 lb tomatillos, husked and rinsed
– 2 jalapeños, stemmed (seeds removed for less heat)
– 1 cup chicken broth
– 1 tsp ground cumin
– Salt to taste
– 1/2 cup cilantro, chopped

Instructions

1. Heat oil in a large pot over medium-high heat. Add pork cubes in batches, browning on all sides, about 5 minutes per batch. Tip: Avoid overcrowding to ensure even browning.
2. Reduce heat to medium. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Blend tomatillos and jalapeños with chicken broth until smooth. Pour into the pot with pork.
4. Stir in cumin and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until pork is tender. Tip: Stir occasionally to prevent sticking.
5. Remove from heat. Stir in cilantro. Tip: Let sit for 10 minutes to allow flavors to meld.
Pork Chile Verde is rich and tangy with a slight kick. Serve over rice or with warm tortillas for a complete meal.

Mexican Pork Tamales

Gather around for a taste of tradition with these Mexican Pork Tamales, a hearty dish that’s as fun to make as it is to eat. Perfect for any occasion, these tamales are a crowd-pleaser with their rich flavors and tender texture.

Ingredients

– 2 cups masa harina (for a smoother dough, sift before using)
– 1 cup lard (or vegetable shortening for a lighter version)
– 1 tsp baking powder (helps the dough rise)
– 2 cups chicken broth (warm, for easier mixing)
– 1 tsp salt (adjust to taste)
– 2 cups shredded cooked pork (seasoned with 1 tbsp chili powder and 1 tsp cumin)
– 20 dried corn husks (soaked in warm water for 30 minutes to soften)

Instructions

1. In a large bowl, beat the lard with an electric mixer until fluffy, about 3 minutes.
2. Gradually add the masa harina, baking powder, and salt to the lard, mixing well.
3. Slowly pour in the warm chicken broth, continuing to mix until the dough is smooth and holds together. Tip: The dough should be slightly sticky but not wet.
4. Drain the corn husks and pat dry. Spread about 2 tbsp of dough onto the center of each husk, leaving space at the edges.
5. Place 1 tbsp of shredded pork in the center of the dough on each husk.
6. Fold the husks to enclose the filling, then tie with a strip of husk or kitchen string. Tip: Ensure the tamales are snug but not too tight to allow for expansion.
7. Stand the tamales upright in a steamer basket over boiling water. Cover and steam for 1 hour. Tip: Check the water level halfway through to prevent burning.
8. Remove from heat and let cool for 5 minutes before serving. Piping hot tamales offer a delightful contrast between the soft, moist dough and the savory, spiced pork filling. Serve with a side of salsa verde for an extra kick.

Pork Pozole Rojo

A hearty bowl of Pork Pozole Rojo is perfect for any gathering. This traditional Mexican stew combines tender pork with hominy in a rich, spicy red broth.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes (trim excess fat) – 1 tbsp vegetable oil (or any neutral oil) – 1 large onion, diced (white or yellow) – 4 garlic cloves, minced (fresh is best) – 2 cups chicken broth (low-sodium preferred) – 1 can (29 oz) hominy, drained and rinsed – 2 tbsp chili powder (adjust to taste) – 1 tsp dried oregano (Mexican oregano if available) – 1 tsp cumin (toasted for extra flavor) – Salt to taste (start with 1 tsp)

Instructions

1. Heat oil in a large pot over medium-high heat until shimmering. 2. Add pork cubes in a single layer; brown on all sides, about 5 minutes total. (Tip: Don’t overcrowd the pot to ensure proper browning.) 3. Remove pork; set aside. In the same pot, sauté onion until translucent, about 3 minutes. 4. Add garlic; cook for 30 seconds until fragrant. 5. Return pork to pot; add broth, hominy, chili powder, oregano, and cumin. (Tip: Toast cumin in a dry pan for 1 minute to enhance flavor.) 6. Bring to a boil; reduce heat to low. Simmer covered for 1.5 hours, stirring occasionally. (Tip: Skim off any foam that rises to the top for a clearer broth.) 7. Season with salt; simmer uncovered for another 30 minutes until pork is fork-tender. 8. Serve hot with desired toppings like shredded cabbage, radishes, and lime wedges. Unbelievably tender pork and hominy soak up the spicy, aromatic broth. For a festive touch, serve with tostadas and a sprinkle of queso fresco.

Mexican Pork Chops with Salsa

Nothing beats the combination of juicy pork chops and vibrant salsa for a quick, flavorful dinner. This recipe brings a Mexican twist to your table in under 30 minutes.

Ingredients

• 4 boneless pork chops, 1 inch thick (for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup salsa (homemade or store-bought)
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Preheat a large skillet over medium-high heat for 2 minutes.
2. Rub pork chops with olive oil, then season both sides with chili powder, cumin, garlic powder, and salt.
3. Place pork chops in the skillet. Cook for 4-5 minutes per side, or until internal temperature reaches 145°F.
4. Remove pork chops from skillet. Let rest for 3 minutes to retain juices.
5. Top each pork chop with 1/4 cup salsa and garnish with cilantro.

Warm, slightly spicy pork chops pair perfectly with the fresh, tangy salsa. Serve over rice or with warm tortillas for a complete meal.

Pork Tinga Tacos

Zesty and flavorful, Pork Tinga Tacos are a must-try for anyone craving a quick, delicious meal. This dish combines smoky chipotle with tender pork for a taco night upgrade.

Ingredients

– 1 lb pork shoulder, cut into 1-inch cubes (trim excess fat for leaner meat)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 onion, thinly sliced (white or yellow for sweetness)
– 2 garlic cloves, minced (fresh is best)
– 1 cup tomato sauce (canned works fine)
– 2 chipotle peppers in adobo, minced (adjust for heat)
– 1 tsp ground cumin (toast for extra flavor)
– 1 tsp dried oregano (Mexican variety preferred)
– Salt to taste (start with 1/2 tsp)
– 8 corn tortillas (warm before serving)
– Fresh cilantro, chopped (for garnish)
– 1 avocado, sliced (adds creaminess)

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering.
2. Add pork cubes, browning on all sides, about 5 minutes total. Tip: Don’t overcrowd the pan to ensure even browning.
3. Reduce heat to medium, add onion and garlic, sauté until soft, about 3 minutes.
4. Stir in tomato sauce, chipotle peppers, cumin, oregano, and salt. Tip: Taste and adjust seasoning before adding pork back.
5. Return pork to skillet, coat with sauce, then simmer covered for 20 minutes. Tip: Stir occasionally to prevent sticking.
6. Uncover, cook for another 10 minutes until pork is tender and sauce thickens.
7. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
8. Serve pork tinga on tortillas, garnished with cilantro and avocado slices.

Notably tender and packed with smoky heat, these tacos shine with fresh toppings. Try serving with a squeeze of lime for an extra zing.

Mexican Pork and Bean Stew

Easy to make and packed with flavor, this Mexican Pork and Bean Stew is a hearty meal perfect for any night of the week.

Ingredients

• 1 lb pork shoulder, cubed
• 2 tbsp olive oil, or any neutral oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder, adjust to taste
• 1 tsp cumin
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• Salt, to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add pork cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove pork and set aside. In the same pot, add onion and garlic. Cook until soft, about 3 minutes.
4. Stir in chili powder and cumin. Cook for 1 minute until fragrant.
5. Return pork to the pot. Add black beans, diced tomatoes, and chicken broth.
6. Bring to a boil, then reduce heat to low. Simmer covered for 1 hour, stirring occasionally. Tip: The stew is ready when the pork is tender and easily shreds.
7. Season with salt to taste. Tip: For extra heat, add a diced jalapeño with the onions.

Tender pork and creamy beans make this stew a comforting dish. Serve with warm tortillas or over rice for a complete meal.

Pork Enchiladas with Green Sauce

Ready to dive into a dish that’s both comforting and packed with flavor? These Pork Enchiladas with Green Sauce are a weeknight game-changer, combining tender pork with a vibrant sauce for a meal that’s sure to impress.

Ingredients

• 2 cups shredded cooked pork (use leftovers or rotisserie for ease)
• 1.5 cups green enchilada sauce (homemade or store-bought, adjust spice level as needed)
• 8 corn tortillas (warm slightly to prevent cracking)
• 1 cup shredded Monterey Jack cheese (or a mix for more flavor)
• 1/4 cup chopped cilantro (plus more for garnish)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp ground cumin (toasted for extra aroma)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. In a bowl, mix shredded pork with 1/2 cup green sauce, cumin, and cilantro. Season lightly if needed.
3. Heat oil in a skillet over medium. Briefly warm tortillas, one at a time, for about 10 seconds each side to make pliable.
4. Fill each tortilla with pork mixture, roll tightly, and place seam side down in the dish.
5. Pour remaining sauce over enchiladas, covering evenly. Sprinkle cheese on top.
6. Bake for 20 minutes, until cheese is bubbly and slightly golden.
7. Let sit for 5 minutes before serving. Garnish with extra cilantro.

Not just another enchilada recipe, these stand out with their juicy pork filling and tangy green sauce. Serve with a crisp salad or black beans for a complete meal.

Mexican Pork Loin with Mole Sauce

Yearning for a dish that combines rich flavors with tender meat? Mexican Pork Loin with Mole Sauce delivers depth and comfort in every bite.

Ingredients

• 2 lbs pork loin (trim excess fat for leaner meat)
• 1 cup mole sauce (store-bought or homemade)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup chicken broth (low sodium recommended)

Instructions

1. Preheat oven to 375°F (190°C).
2. Season pork loin evenly with salt and black pepper.
3. Heat vegetable oil in a large oven-proof skillet over medium-high heat until shimmering.
4. Sear pork loin on all sides until golden brown, about 3-4 minutes per side. Tip: Don’t move the meat too soon to ensure a good crust forms.
5. Remove skillet from heat. Pour mole sauce and chicken broth over the pork, covering it halfway.
6. Cover skillet with a lid or aluminum foil and transfer to the preheated oven.
7. Bake for 45-50 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer for accuracy.
8. Let the pork rest for 10 minutes before slicing. Tip: Resting allows juices to redistribute, ensuring moist meat.
9. Serve sliced pork with mole sauce spooned over the top.

Hearty and flavorful, the pork loin is succulent with a slightly spicy, chocolatey mole. Pair with warm tortillas or cilantro lime rice for a complete meal.

Pork Quesadillas with Avocado Salsa

Fancy a quick, flavorful meal that’s sure to impress? These Pork Quesadillas with Avocado Salsa are your go-to for a delicious dinner.

Ingredients

• 1 lb pork tenderloin, thinly sliced (for quicker cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese (or any melty cheese)
• 1 avocado, diced (for the salsa)
• 1/4 cup red onion, finely chopped (soak in water to mellow if desired)
• 1 jalapeño, seeded and minced (adjust to taste)
• 2 tbsp fresh lime juice
• 2 tbsp cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add pork, cumin, salt, and pepper. Cook until pork is no longer pink, about 5 minutes. Remove from skillet.
2. In the same skillet, place one tortilla. Sprinkle half with cheese, top with pork, then more cheese. Fold over. Cook until golden, about 2 minutes per side. Repeat.
3. For the salsa, mix avocado, red onion, jalapeño, lime juice, and cilantro in a bowl. Season lightly with salt.
4. Cut quesadillas into wedges. Serve with avocado salsa on the side.

Not only are these quesadillas crispy and cheesy, but the fresh avocado salsa adds a creamy contrast. Try serving with a side of sour cream for extra richness.

Mexican Pork Ribs Adobada

Zesty and bold, these Mexican Pork Ribs Adobada bring a punch of flavor to your table with minimal fuss. Perfect for a weekend feast or a casual dinner, they’re sure to impress.

Ingredients

• 2 lbs pork ribs (baby back or spare ribs work best)
• 1/4 cup white vinegar (apple cider vinegar can substitute)
• 3 tbsp achiote paste (find in Latin markets or online)
• 2 tbsp garlic powder
• 1 tbsp ground cumin
• 1 tsp salt (adjust to taste)
• 1/2 cup orange juice (freshly squeezed preferred)
• 1/4 cup vegetable oil (or any neutral oil)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure even cooking.
2. In a bowl, mix vinegar, achiote paste, garlic powder, cumin, salt, and orange juice until smooth. Tip: Achiote paste can be stubborn; use a fork to break it down.
3. Coat ribs evenly with the marinade. Let sit for at least 30 minutes, or overnight for deeper flavor.
4. Heat oil in a large skillet over medium-high heat. Brown ribs for 3-4 minutes per side. Tip: Don’t overcrowd the skillet to ensure a good sear.
5. Transfer ribs to a baking dish. Pour any remaining marinade over them.
6. Cover with foil and bake for 2 hours. Then, uncover and bake for another 30 minutes until ribs are tender and slightly crispy. Tip: Check at the 2-hour mark; ribs should pull apart easily.

Glazed with a rich, tangy sauce, these ribs are fall-off-the-bone tender. Serve with warm tortillas and a side of pickled onions for a complete meal.

Pork Sopes with Refried Beans

Pork sopes with refried beans bring a hearty, flavorful twist to your dinner table. Perfect for a quick meal that doesn’t skimp on taste.

Ingredients

• 1 lb ground pork
• 1 cup refried beans (canned or homemade)
• 2 cups masa harina
• 1 1/4 cups warm water
• 1/2 tsp salt
• 1/4 cup vegetable oil (or any neutral oil)
• 1 tsp cumin (adjust to taste)
• 1 tsp chili powder (adjust to taste)
• 1/2 cup shredded lettuce
• 1/4 cup crumbled queso fresco
• 1/4 cup salsa

Instructions

1. In a bowl, mix masa harina, warm water, and salt to form a dough. Let rest for 5 minutes.
2. Divide dough into 8 equal parts. Roll each into a ball, then flatten into a 1/4-inch thick disc.
3. Heat a skillet over medium heat. Cook each disc for 2 minutes per side until lightly golden.
4. Pinch edges of each disc to form a small rim, creating the sope base. Tip: Keep dough covered to prevent drying.
5. In the same skillet, heat 1 tbsp oil over medium heat. Add ground pork, cumin, and chili powder. Cook until no pink remains, about 5 minutes.
6. Spread 2 tbsp refried beans onto each sope base. Top with cooked pork.
7. Garnish with shredded lettuce, queso fresco, and salsa. Tip: Serve immediately for the best texture.

Kick up the flavor by adding a dollop of sour cream or avocado slices. The crispy sope base pairs perfectly with the creamy beans and spicy pork.

Mexican Pork Stuffed Peppers

Craving a hearty meal that packs a punch? These Mexican Pork Stuffed Peppers are your answer. Simple to make, bursting with flavor, and perfect for any night of the week.

Ingredients

• 4 large bell peppers, any color (tops cut off and seeds removed)
• 1 lb ground pork (or substitute with ground beef)
• 1 cup cooked rice (white or brown)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp taco seasoning (adjust to taste)
• 1/2 cup salsa (mild or hot, depending on preference)
• 1/4 cup chopped cilantro (optional for garnish)

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, cook ground pork until no longer pink, about 5-7 minutes. Drain excess fat.
3. Stir in taco seasoning and salsa into the pork. Cook for another 2 minutes.
4. Remove from heat. Mix in cooked rice and half of the shredded cheese.
5. Stuff each bell pepper with the pork mixture. Place them in the prepared baking dish.
6. Sprinkle remaining cheese on top of each pepper.
7. Bake for 25-30 minutes, until peppers are tender and cheese is bubbly.
8. Garnish with chopped cilantro before serving, if desired.

Ready to enjoy? The peppers should be tender but still hold their shape, with a savory, cheesy filling. Serve with a side of sour cream or avocado slices for extra creaminess.

Pork Menudo Soup

Hearty and flavorful, Pork Menudo Soup is a comforting dish perfect for any day. Packed with tender pork and vibrant vegetables, it’s a meal that satisfies.

Ingredients

• 1 lb pork shoulder, cubed (for tenderness)
• 2 tbsp olive oil (or any neutral oil)
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups tomato sauce (adjust to taste)
• 1 cup potatoes, cubed
• 1 cup carrots, sliced
• 1 cup bell peppers, diced
• 4 cups chicken broth (low sodium preferred)
• 1 tsp paprika (for a smoky flavor)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add pork cubes. Brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in onion and garlic. Cook until soft, about 3 minutes.
4. Pour in tomato sauce and chicken broth. Bring to a boil.
5. Reduce heat to low. Simmer for 30 minutes, covered. Tip: Skim off any foam for a clearer soup.
6. Add potatoes, carrots, and bell peppers. Simmer for another 15 minutes. Tip: Vegetables should be tender but not mushy.
7. Season with paprika, salt, and pepper. Stir well.
8. Serve hot. Savor the rich flavors and tender textures. Garnish with fresh herbs for an extra touch.

Mexican Pork and Rice Casserole

You’ve got a busy week ahead, and this Mexican Pork and Rice Casserole is here to save your dinner plans. It’s hearty, flavorful, and comes together with minimal fuss.

Ingredients

– 1 lb ground pork (or substitute with ground beef)
– 1 cup white rice (long grain works best)
– 2 cups chicken broth (low sodium preferred)
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp cumin (adjust to taste)
– 1 tsp chili powder (adjust to taste)
– 1/2 tsp salt (adjust to taste)
– 1/2 cup shredded cheddar cheese (for topping)

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add ground pork, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Stir in rice, black beans, diced tomatoes with green chilies, cumin, chili powder, and salt. Mix well to combine.
4. Pour in chicken broth, bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, or until rice is tender.
5. Transfer the mixture to a greased casserole dish. Sprinkle shredded cheddar cheese on top.
6. Bake in the preheated oven for 10 minutes, or until cheese is melted and bubbly.
7. Let stand for 5 minutes before serving. This allows the flavors to meld together.
Dive into a dish that’s bursting with bold flavors and comforting textures. Serve with a dollop of sour cream or a side of avocado for an extra touch of creaminess.

Pork Picadillo Tacos

Zesty and flavorful, Pork Picadillo Tacos bring a hearty twist to taco night. Ground pork simmers with spices, tomatoes, and raisins for a sweet-savory filling.

Ingredients

• 1 lb ground pork
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1 cup diced tomatoes (canned or fresh)
• 1/4 cup raisins
• 1/4 cup sliced green olives
• 1 tbsp apple cider vinegar
• Salt to taste
• 8 small corn tortillas
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic, cumin, oregano, cinnamon, and cloves. Cook for 1 minute until fragrant.
4. Add ground pork. Break it apart with a spoon and cook until no longer pink, about 5 minutes.
5. Mix in diced tomatoes, raisins, olives, and apple cider vinegar. Simmer for 10 minutes, stirring occasionally.
6. Season with salt to taste. Tip: The raisins add sweetness, so balance with salt carefully.
7. Warm tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep them pliable by wrapping in a towel.
8. Fill each tortilla with the pork mixture. Garnish with fresh cilantro. Tip: Serve with lime wedges for extra zing.

The tacos offer a juicy texture with a perfect blend of sweet and savory. Try topping with avocado slices for creaminess.

Mexican Pork Tostadas

You’ll love these Mexican Pork Tostadas for their crispy base and flavorful toppings. Perfect for a quick dinner or a festive gathering.

Ingredients

• 1 lb pork shoulder, thinly sliced (for quicker cooking)
• 1 cup refried beans, canned or homemade
• 8 tostada shells (store-bought or homemade)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 tsp cumin (adjust to taste)
• 1 tsp chili powder (adjust to taste)
• 1/2 cup shredded lettuce (for crunch)
• 1/2 cup diced tomatoes (fresh is best)
• 1/4 cup crumbled queso fresco (or feta as substitute)
• 1/4 cup sour cream (for topping)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
2. Add thinly sliced pork shoulder to the skillet. Cook for 5-7 minutes until no longer pink, stirring occasionally.
3. Sprinkle cumin and chili powder over the pork. Stir to coat evenly. Cook for another 2 minutes.
4. Warm refried beans in a small saucepan over low heat for 5 minutes, stirring occasionally.
5. Spread a thin layer of warm refried beans onto each tostada shell.
6. Top each tostada with the seasoned pork, shredded lettuce, diced tomatoes, and crumbled queso fresco.
7. Drizzle with sour cream before serving.

Best enjoyed immediately for the ultimate crunch. The combination of spicy pork and cool toppings creates a balanced flavor profile. Try adding avocado slices for extra creaminess.

Conclusion

We hope this roundup of 18 Spicy Mexican Pork Recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that promise to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!