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Mexican Pork Discada


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Rate this recipe 3.5/5 (2 Votes)


  • 1/2 pound of bacon, sliced small
  • 1 lb porkloin cut into 1/2" chunks
  • 10 oz of Mexican chorizo
  • 1 medium white onion
  • 2 medium potatoes, diced
  • 3 Roma tomatoes, diced
  • 3 chipotles, minced
  • 12 oz of Mexican beer
  • 1 cup beef broth
  • 5 table spoons of Worestershire
  • 1 tablespoon oregano
  • 1/2 tablespoon cumin
  • 1 1/2 teaspoon pepper
  • 1 teaspoon of salt
  • 1/3 cup of cilantro chopped



Step 1

Preheat Disc Grill to medium heat for a few minutes, add the bacon and cook
until crispy. Add the garlic and chorizo and cook for a few minutes. Move the
chorizo mix to the outer edges of the disc and add the pork (or beef) to the center of the disc. Cook until browned and seared in some spots. Add the onions, potatoes, chipotle, and tomato. Season lightly with salt and pepper, then add the beer and beef brotth, stir well to mix. When it comes to boil reduce heat and add in the "W" sauce, cumin, oregano, cilantro and pepper and salt. Cook 5-10 more minutes until liquid is reduced and becomes thicker.

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