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Pork Loin in Morita Chilli Sauce

Name: Pork Loin in Morita Chilli Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 2 tbsp Vegetable oil; 3 cloves Garlic; 200 ml Pork stock; 0.5 Onion; 6 Morita chillies; 0.5 tsp Cumin; 4 Tomatoes; 600 g Pork loin; 0.5 tsp Black pepper; 1 tsp Salt

4.0(1 rating)

65 min (20 prep + 45 cook) Medium 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 22 Jun 2026

Pork loin in smoky morita chilli sauce.

About this recipe

Pork loin medallions bathed in smoky morita chilli sauce with tomato and spices. A stew with deep flavour and mild heat.

History & Origin

Pork loin in morita chilli sauce is a stew that celebrates one of the most aromatic and underappreciated dried chillies in Mexican cookery: the morita. This chilli is a variety of jalapeno that is left to ripen on the plant until it turns dark red and is then slowly smoked with firewood, giving it a complex flavour combining sweet, smoky and moderately spicy notes. Unlike the chipotle meco, the morita retains more moisture and has a fruitier, less intense flavour, making it ideal for sauces accompanying delicate meats such as pork loin.

Estimated cost

£12.93

Total cost

£3.23

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

30g

Protein

12g

Carbohydrates

18g

Fat

2.5g

Fibre

490mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the pork loin into 2cm thick medallions. Season with salt and pepper.
2
Sear the medallions in a pan with hot oil on both sides until golden. Set aside.
3
Deseed and soak the morita chillies in hot water for 15 minutes until soft.
💡 For less heat, remove the seeds before soaking.
4
Blend the morita chillies with roasted tomatoes, garlic, onion, cumin and half a cup of water until smooth. Strain.
5
Fry the sauce in the pan for 5 minutes, add the loin medallions and pork stock. Cook on low heat for 25 minutes until the meat is tender. Serve with rice and beans.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.