Home » Recipes » Mexican pork with green chilli salsa

Mexican pork with green chilli salsa

Servings 4
Course Main Course
Preference Gluten Free
Perfect for Weekend Wonder
Skill level Confident



  • 3 tbsp oil
  • 1 medium onion sliced
  • 1 tbsp ground cumin
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 3 cloves garlic peeled
  • 1 tsp salt
  • 50 g dark chocolate 80% cacao
  • 1/4 cup raisins
  • 1 cup water boiling
  • 4 cups water
  • 2 chillies from 1 small can of chillies in adobo sauce
  • 1/2 cup macadamias roasted
  • 1 kg pork shoulder boneless, cubed

Green chilli salsa

  • 2 tbsp water boiling
  • 1 tbsp raw caster sugar
  • 1/2 tsp salt
  • 1 tbsp lime juice or to taste
  • 3 medium green chillies seeds removed, finely chopped
  • 2 spring onions white part only, finely chopped
  • 1/2 cup coriander leaves finely chopped
  • 1/2 cup macadamias roasted, chopped

To serve

  • 1/2 cup sour cream
  • Tortilla chips or rice


  • Heat 1 tablespoon of oil in a skillet and add the onion. Cook over medium heat for 5 minutes, or until soft. Add the spices, garlic and salt and continue to cook, stirring occasionally for 2 minutes. Cool slightly and place in a blender.
  • Meanwhile, place the chocolate and raisins in a bowl and pour over the boiling water. Stand for 10 minutes, or until the chocolate has melted. Add to the blender with the remaining water, chillies and macadamia nuts and blend until thoroughly combined and smooth. Set aside.
  • Heat the remaining oil in a skillet over high heat and, in batches, brown the pork pieces. Place the browned pork pieces into a large heavy based pan with a lid and add the blended paste mixture. Stir to combine and bring to a steady simmer. Cover, reduce the heat and simmer for 45 minutes, stirring occasionally. Remove lid and continue to simmer for another 30 minutes, or until the pork is tender and the sauce has thickened.To make the salsa place the boiling water and sugar into a small bowl and stir until the sugar has dissolved. Cool slightly. Add the remaining ingredients and stir to combine. Adjust lime juice and salt according to your taste.
  • Serve the pork with sour cream, green chilli salsa and tortilla chips or rice.


Calories: 771kcalCarbohydrates: 31gProtein: 36gFat: 58gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 35gTrans Fat: 1gCholesterol: 118mgSodium: 1154mgPotassium: 1031mgFiber: 8gSugar: 12gVitamin A: 625IUVitamin C: 44mgCalcium: 142mgIron: 6mg

Similar recipes

Air Fryer Stuffed Macadamia Mushrooms Air fryer recipe: stuffed macadamia mushrooms Air fryer recipe: stuffed macadamia mushrooms A quick and tasty vegetarian dinner idea, this macadamia stuffed mushrooms recipe can be… Read More
Stir fried tofu with macadamias and hoisin recipe Stir fried tofu with macadamias and hoisin Stir fried tofu with macadamias and hoisin This dish is a deliciously healthy mid-week meal, packed with protein. The tofu… Read More
Thai inspired macadamia crusted fish Thai inspired macadamia crusted fish The crust on the fish is an aromatic combination of Thai flavours enhanced by the… Read More
Roast eggplant with native succulents and macadamia cream This mouthwatering dish includes Australian native ingredients and is the perfect option when looking to create a restaurant quality vegetarian… Read More

Get monthly emails about all things macadamias. Yum!

Just pop your details

down here

Contact us

Sorry for interrupting, this website uses cookies to improve your user experience. Continuing to use our site means we’ll assume you’re ok with this. Read more