Pork Roast with Fresh Chilli and Green Chilli Powder

chilliroast_I have never managed to make a satisfactory roast photograph and this one was particularly difficult, so if I dare showing it here, there are important gustatory reasons. The crazy idea of stuffing pork with fresh chilli peppers came from my husband, who sincerely hates my beloved prune stuffed version and I must admit he had a good intuition! It might look clumsy and messy, it might not be photogenic, but this delicious fiery roast is a revolutionary discovery for the big chilli addicts we both are.

Apart from the unusual stuffing, another novelty in this roast was the presence of green chilli powder, which I happily own for the first time in my life thanks to MJ, my dear New Mexico blogging friend. I have been reading about green chilli powder on MJ’s Kitchen for years, so when she kindly sent me this wonderful gift (together with some other treasures I won’t mention here yet because you will all get extremely jealous!), I jumped on the first occasion I had to use it. If you don’t know it yet, green chilli powder (or rather “chile” as it’s called in MJ’s region) it of course made from green (unripe) chillies and has obviously a green colour. It’s surprising not only visually, but from the aromatic point of view. It smells incredibly fresh, it has a delicate tingling effect on nostrils (sneezing guaranteed if you inhale too much) and the smell is so complex, it’s hard to believe it comes from one ingredient only. Thank you so much, MJ, for this wonderful discovery!

Replacing my usual red chilli powder with green one in my pork rub resulted in a much cleaner, more elegant and fresh result and I simply loved it! Even though slightly drier than a prune roast, this one was amazingly good warm on an open sandwich with… pickled chilli pepper, making it a triple chilli treat!

TIPS: If you use lean meat (like I do), do not expect a moist result, like in the case of prune stuffing (though chilli does moisten the meat slightly, of course). The drier result is the reason why I preferred it sliced in a sandwich (not necessarily cold!) rather than as a part fo a warm “standard” meal.

It is usually advised to roast pork for one hour per 1 kg of meat. For our everyday meals I usually buy a small piece of loin (about 600 g), brown it first in a pan and this process reduces also the further time of roasting. Feel free to apply your own roasting method here.

Stuffing pork with anything is not difficult, though if you want to make it neatly, it might be a bit tricky with fresh chilli (it was easier to achieve a more or less aesthetic effect with prunes for example).

You can use any fresh chilli you prefer, its hotness level depending on your habit and resistance.

It has nothing to do with chilli, but I strongly discourage you from stuffing pork with garlic, unless it’s a fatty meat cut and you bake it for hours. Garlic will not soften quickly (I think it needs at least two hours inside of meat or maybe more) and you will end up with harsh-tasting, tough bits of garlic in your roast (I did it once).

If you want to learn more about green chile powder and its use, visit MJ’s Kitchen and discover her fantastic New Mexico cuisine.

Preparation: about 1 hour (+ marinating time, but it’s not necessary)

Ingredients (serves two – three or makes about ten big sandwiches):

600 g/about 21 oz pork loin (or any other pork cut you prefer; the fattier, the juicier it will be)



dried garlic powder (see the super easy home recipe here)

a very generous amount (I have used two tablespoons because the chillie was not extremely hot) of green chillie powder (of course use red one if you don’t have it, but you should probably reduce the amounts)

4- 5 long green or red (or a mixture of both) fresh chilli peppers; use medium hot chillies of you don’t support very hot food


Start with the stuffing.

First of all wear gloves to protect your skin from chillies.

Remove the seeds and cut the chillies into long thin strips (not thicker than the blade of the knife with which you will make the “tunnel” cuts)

Make about 8-10 long cuts (tunnels) with a rather narrow-bladed knife inside of your roast (lengthwise).

Using your fingers stuff them with the chilli strips (do this after each cut, so that you remember well where you did them).

Leave some space at the end of the tunnels: the chilli strips will swell slightly and stick out of the roast otherwise.

Rub the meat on all sides starting with salt, then rubbing with garlic and then with the dried chilli powder.

Put the roast into the fridge (covered or wrapped) for several hours or overnight (or even more if you wish). (You can skip this step if you are in a hurry, though the taste will not be as good).

Heat the oven to 180°C.

Take the meat out of the fridge about 30 minutes before browning it.

Heat some oil in a pan and brown the roast on each side (about 1 minute per side).

Place the roast into a greased baking tin, pour some water at the bottom (several tablespoons).

Bake for about 30 minutes, pouring (use a spoon), once or twice, some of the juices on top of the roast (make a test after 20 minutes: if you insert a skewer the juices should be clear, without any reddish traces).

Take out of the oven and make it rest for about ten minutes before serving.

I thought it was best on an open sandwich (warm or cold).


15 Replies to “Pork Roast with Fresh Chilli and Green Chilli Powder”

    1. My pork roast is almost always stuffed because I always use loin, which is lean and dries out easily…

  1. I had to smile when I read your sentence about your husband “sincerely hates” your beloved prune stuffed pork! My husband has requested that I not make it at all, every time I bring it up. I don’t know what it is with men and prunes but they sure seem to hate them. I have made the pork stuffed with dried apricots and it was well received.
    Your pork looks quite lovely, I would try to slice it in paper thin slices (like cold cuts) — do you have an electric slicer? that way you can pile a lot into a sandwich or even on a plate and because it’s so thin, it may not be dry (as you mentioned). I have also stuffed raw garlic into a pork but I usually count them as I’m stuffing and remove them because of the very reason you mentioned. The garlic gives the pork a lovely flavour.
    We’re doing a pork tenderloin on Thursday so I’ll keep your tasty recipe in mind, although I am not as fortunate to have the green chilli powder as you are!

    1. Thank you so much, Eva. I have observed that men often don’t like tangy food as much as women do (I have observed it among many men: most of them hate everything which is slightly tangy, even when it’s also sweet, like prunes…). My husband hates also apricots (both in sweet and savoury dishes).
      Yes, I love it sliced on bread! I tried stuffing pork roast with garlic only once, but I regularly stuff roasts which spend hours in the oven. Then the garlic melts and the taste + texture are amazing.

  2. Ha ha ha. How do you sincerely hate something? I thought prune stuffed pork roast was amazing! This pork roast is also very nice. Your photo is wonderful!

    1. Thank you for the compliments, Nipponnin. This hatred for prunes is sincere indeed 😉 My favourite is the prune-stuffed version though and I’ll be doing it regularly only for myself.

  3. Your pork roast is gorgeous, like the idea of chili in is…it sure sounds very flavorful…I have never stuffed pork with prune, I might give a try just to see my husband reaction…
    Enjoy your week Sissi 🙂

  4. I LOVE your stuffed pork roasts!!! And of course, this is now my favorite. How can one resist a pork roast stuffed with chiles AND roasted with a chile (chilli 🙂 ) rub? Simply awesome Sissi!!! I just bought a value pack of little 2 pound pork roasts so I know one of them will be chile stuffed and marinated!!! I’m thrilled that you are enjoying your New Mexico gift pack!!!! 🙂

    1. Thanks you so much, MJ, for so many compliments! I do love the green chile and I’ll use it very carefully so that I don’t spoil your precious gift. I already have some other ideas in mind of course… I had no idea green chile was so different from red one! I find it extraordinary. You bet I enjoy your pack… though I’m still a bit intimidated to open some of the wonderful gifts… Thank you so much again for this generous surprise!

  5. Aww, how amazing that you received such a delightful package from MJ… the Queen of chile 😀 I love this idea for stuffing your pork roast too — so unique, I would welcome it with open arms; there is nothing I don’t like about it. I’m smiling about the dialogue over men and prunes because my husband loves them! (though one of my brother’s pokes fun at them incessantly — he feels he’s not old enough for them, LOL). Meat is hard to photograph, but your roast looks cheerful, almost festive.

    1. Hi, Kelly. “Queen of chile” is the perfect name for MJ (I hope she’ll like it 😉 ). Thank you so much for the compliments. I hated photographing this roast and the prune-stuffed one too…

  6. So nice of MJ’s to send you these goodies and you made a perfect use of them Sissi! This is a perfectly cooked pork and the photos look great as well!

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