123 mexican pork recipes

Caramelized pork carnitas with brown sugar, molasses, tequila, and garlic simmered until glazed and sticky. A one-skillet Mexican appetizer served with picks.

Homemade Mexican chorizo with ground pork shoulder, ancho chile powder, cumin, coriander, fresh oregano, and vinegar. No casing needed, ready overnight.

A three-meat, no-bean chili loaded with ground beef, pork, and hot Italian sausage simmered with Mexican beer and V8 juice. Florida-style heat that feeds a crowd.

A Mexican Veracruz-style sauce of dry-roasted cascabel chilies, garlic, fresh grapefruit and orange juice, and warm allspice. A bright, mildly smoky marinade for grilled fish, chicken, or pork.

Slow-simmered pork shoulder stew braised in beer with tomatoes, serrano chile, cumin, and cilantro. A hearty Mexican-style stew served over rice.

Pork chili with pinto beans, blended tomatoes, red pepper flakes, and garlic served over beans with corn tortillas. A New Mexican-style chile that skips the ground beef for tender cubed pork simmered in a simple red sauce.

Slow cooker black-eyed peas with salt pork, garlic, and oregano. Overnight soak, then low and slow cooking for tender beans with Mexican flair.

Pueblan tinga, a smoky Mexican stew of shredded pork or chicken with charred tomatoes, chipotle in adobo, chorizo, and warm spices. Serve over rice or stuffed into bolillos.

Numero Uno Chili simmers ground beef and pork with cocoa, cinnamon, toasted cumin, and Mexican oregano for a rich, complex bowl with serious depth. Kidney beans and cornmeal round out the texture.

Pork loin braised in tangy tomatillo and serrano chili sauce with nopalitos and fresh cilantro. A traditional Mexican-style green chili stew with bright, herby heat.

Mexican meatball soup (albondigas) with pork-beef meatballs, raw rice inside, simmered with tomatoes, garlic, chili, yerba buena, and bread-cumin thickener, finished with carrots and peas.

Hearty chili with cubed pork and beef, pinto beans, jalapeno, and dry red wine. Slow-simmered in a Dutch oven with Mexican oregano, cumin, and chili powder.

Pozole Jalisco simmers pork, chicken, and hand-prepped hominy with tomatillos, dried red chiles, and toasted pepitas for a Mexican Sunday-supper soup with brothy depth and bright garnishes.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

Sopa de Albondigas, a traditional Mexican meatball soup with beef and pork meatballs mixed with rice, simmered in a tomato beef broth. A hearty, comforting bowl of homemade soup.

Tingal Poblana with slow-simmered shredded pork and beef, chorizo, tomatillos, chipotle, oregano, and marjoram. A rich Mexican stew from Puebla served as a bowl or scooped into warm tortillas.