Mexican Chipotle Papaya PorkPrint Print Without Images
The chunks of sweet papaya add a wonderful contrast to the smoky heat of the chipotle peppers.
May 5th is Cinco de Mayo, an annual celebration of Mexican Heritage and Pride, and a perfect opportunity to commemorate this at the table! With this as my motivation, I set out to create a unique recipe that focuses on the flavours of Mexico and the Caribbean. The number of chipotle peppers one uses will depend upon how much spicy heat they like in their food. The left over chipotle peppers from the can are able to be frozen for future use: remove from the can, place in a small freezer bag, and lay flat in the freezer separating the peppers from each other. Once frozen this makes for easy extraction from the bag. As an option, try this recipe with cubed Lepp’s chicken instead of the pork.
2 Lepp’s pork tenderloins, approximately 600g total
4 tbsp grape seed oil, or canola oil
Salt & Pepper
1 medium onion, chopped
6 garlic cloves, chopped
1 tbsp canned green chillies
1–2 canned chipotle peppers
2 tsp Mexican chilli powder
1 tsp salt
¼ cup chicken broth
1 medium/large red bell pepper, diced half inch
1 tbsp sugar
1 cup whipping cream
¼ cup finely chopped cilantro
Juice of ½ lime
½ Caribbean Red Papaya, cubed large (about 2 cups)
- Cube the tenderloins by cutting them in half lengthwise, and then cut into one half inch pieces. Toss the pork chunks with 2 tbsp of the oil and season with some salt and pepper.
- Heat a large pan over medium high heat. Once hot, add the other 2 tbsp of the oil and then cook the pork until browned and just cooked through, stirring occasionally, approximately 5 to 6 minutes. Remove the pork with a slotted spoon and set aside.
- Turn the heat to medium. Add the onion, garlic, green chillies, chipotle peppers, chilli powder, and salt. Stir together and cook, stirring occasionally for approximately 2 to 3 minutes.
- Add the chicken broth and stir to lift off all the flavours from the pan.
- Stir in the reserved pork (and any pork juices), red pepper, and the sugar.
- Stir in the cream and reduce over medium high heat until thickened, approximately 2 to 3 minutes.
- Remove from the heat and stir in the cilantro and lime juice. Season to taste with more salt and pepper if desired.
- Stir in the papaya chunks and serve immediately with cooked rice.
Serves 4 to 6.
Recipe created by Chef Dez