This Mexican main dish recipe can be used in so many ways. This grilled pork naturally makes a tasty entree, but it's also great for adding to tacos, burritos, and tostadas.




  • Cut pineapple into 1/2-inch slices, reserving juice; cover and refrigerate pineapple and reserved juice separately.

    Remove stems and seeds from dried chiles (tip, p. xx). Place chiles in a medium bowl and add enough boiling water to cover. Let stand 30 minutes or until soft; drain, discarding liquid.

    In a food processor or blender combine the reserved pineapple juice, the chiles, and the next six ingredients (through cloves). Cover and process or blend until nearly smooth.

    In a 3-qt. rectangular baking dish arrange pork slices in a single layer, overlapping slices as necessary. Pour chile pepper mixture over pork, spreading evenly. Cover and marinate in the refrigerator for at least 4 hours or up to 24 hours. Remove pork from marinade, discarding marinade.

    Grill pineapple and pork slices, covered, over medium heat 6 to 7 minutes or until pork slices are slightly pink in the center and juices run clear (160°F), turning once. Coarsely chop pork and pineapple.

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To warm tortillas, wrap in foil and place packet on grill over medium heat for 10 minutes, turning once.

Nutrition Facts

172 calories, 4 g fat (1 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 64 mg cholesterol, 114 mg sodium, 8 g carbohydrates, 1 g fiber, 6 g sugar, 27 g protein.