Red Chile Pork Tacos with Warm Pineapple Relish

A taste from the streets.

Serves: 5
Cook Time: 23 Minutes

Ingredients

• 2 lbs Smithfield Fresh Ground Pork
• 1 Tbsp vegetable oil
• 28-ounce can mild red enchilada sauce
• 2 tsp vegetable oil
• 3/4 cup red onion, diced
• 2 cups fresh pineapple chunks, purchased from deli
• 2 tsp salt
• 1 tsp black pepper
• 1 Tbsp fresh cilantro, minced
• 10 each medium soft taco flour tortillas, warmed

Steps

Heat a non-stick skillet over medium-high heat. Add Smithfield Ground Pork, brown for 6-8 minutes; drain excess fat and return to skillet. Add red enchilada sauce; return to heat and reduce to medium; simmer for another 12 minutes or until liquid has reduced by half. Remove from skillet.

Heat vegetable oil in another medium skillet over medium-high heat. Add onions and sauté for 1 minute, next add pineapple chunks, sauté for 2-3 minutes or until pineapple begins to brown. Season with salt and pepper. Remove from heat, transfer to a bowl and fold in minced cilantro.

Add 1/3 cup of red chili pork to one half of each warmed tortilla, top the pork with 1/4 cup of warm pineapple relish, fold into tacos. Serve two tacos per person along with your family’s favorite Mexican rice and refried beans. Enjoy!

Recipe and photo by Smithfield.

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