Skip to content

Food & Recipes

Font Size

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

Red Chili Pork with Pineapple Habanero Salsa, Guacamole and Fresh Corn Tortillas
This Recipe Is:

WebMD Recipe from

  • 2/3 cup
    fresh pineapple, diced, juice reserved
  • orange or red habanero, stemmed, seeded and minced
  • green onion, thinly sliced
  • 1 1/2 teaspoons
    fresh cilantro
  • 1/2 teaspoon
  • 1/2 pound
    fresh smooth-ground corn masa for tortillas
  • 1 cup
    hot, filtered water
  • 1 teaspoon
    minced cilantro and/or green onion tops (optional)
  • large ripe avocado
  • 1 1/2 teaspoons
    fresh cilantro, coarsely chopped
  • 1 small clove
    garlic, minced
  • 1 teaspoon
    fresh lime juice
  • 8-10 
    New Mexico chiles, stemmed and seeded
  • 1 large clove
    garlic, peeled
  • 1/2 teaspoon
    cumin seeds, toasted
  • 1/2 teaspoon
    Mexican oregano
  • 1 teaspoon
    pineapple juice or raw apple cider vinegar
  • 1/3 cup
    filtered water
    fine sea salt and freshly-ground black pepper to taste
    pinch of aluminum-free-baking soda (optional)
    lard or bacon fat for the griddle

For the Salsa:

Combine pineapple, habanero, green onion, fresh cilantro, piloncillo and salt and pepper to taste  in a nonreactive bowl. Cover and chill thoroughly.

For the Tortillas:

Combine corn masa, hot water, minced cilantro, salt and baking soda 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.

For the Guacamole (mild version):

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.

For the Chile Sauce:

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.

For the Pork:

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.

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.

Nutritional Information

Makes: 10 servings
  • Calories190
  • Carbohydrates22.4 g
    • Dietary fiber4.8 g
  • Cholesterol7 mg
  • Fat9.8 g
    • Saturated fat2.5 g
  • Sodium373 mg
  • Protein5 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.


Now check your email account on your mobile phone to download your new app.