This dish is incredibly special to me. My dad used to make it for my husband every time we visited my family in Mexico, always saying “te hice tus nopalitos”. Over time, it became his dish, the one he looks forward to the most whenever we go back.
For me, this recipe is more than just food. It’s family, tradition, and those small moments around the table that stay with you forever.
What Are Nopales?
Nopales, also known as cactus pads, are a staple ingredient in Mexican cuisine. They come from the prickly pear cactus and have been eaten in Mexico for centuries.
They’re incredibly versatile and used in:
- Stews like this one
- Fresh salads
- Salsas
- Smoothies
- Even jams
Nopales have a slightly tangy flavour and a soft texture. When cooked, they can be a bit slippery (which is completely normal), but when combined with bold sauces like chile colorado, they become absolutely delicious.
Can You Buy Nopales in the UK?
One of the most common questions I get is whether you can find fresh nopales in the UK. Unfortunately, they’re very hard to come by.
The best alternative is jarred nopales, which are already cooked and ready to use.
If you’re using jarred nopales:
- Rinse them well before cooking
- Use them in stews, tacos, or salads
- Avoid using them in smoothies (the flavour is quite different from fresh)
If you ever have the chance to try fresh nopales in Mexico, I highly recommend it, they have a fresher taste and slightly firmer texture.
Why You’ll Love This Recipe
This Mexican pork and nopales stew is:
- Rich, comforting, and full of flavour
- Made with simple, accessible ingredients
- A great introduction to cooking with cactus
- Naturally nutritious and high in fibre
- Perfect for sharing or meal prep
Tips for the Best Results
For the best flavour, use good-quality dried chillies, they’re the heart of this dish. Let the pork simmer slowly so it becomes tender and absorbs all the sauce.
If you’re using jarred nopales, rinsing them well is key to balancing the flavour. And most importantly, don’t rush the cooking process—this is a dish that rewards patience.
What to Do (and What Not to Do)
Do cook the pork low and slow, and taste as you go to adjust seasoning. Using fresh spices will also make a noticeable difference.
Don’t skip rinsing the nopales, and avoid overcooking the pork, as it can become dry. Also, don’t rush the sauce, it’s what gives this dish its depth.
How to Store and Reheat
This dish keeps really well, making it perfect for leftovers.
Store it in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.
You can also freeze it for up to 2 months.
Variations
You can easily adapt this recipe depending on what you have at home. Chicken works well as a lighter alternative to pork, and adding potatoes can make it even heartier.
If you like more heat, simply add extra chillies to the sauce.
FAQs
What do nopales taste like?
They have a slightly tangy, fresh flavour with a soft texture.
Are nopales healthy?
Yes, they’re high in fibre, antioxidants, and essential nutrients.
Can I make this without pork?
Absolutely, chicken or even a vegetarian version works well.
How to Serve
Serve this nopales with pork dish with warm corn tortillas, Mexican rice, or your favourite salsa. A squeeze of lime on top brings everything together beautifully.
This is one of those recipes that tells a story. Whether it’s your first time cooking with nopales or something you grew up eating, I hope it brings a little bit of Mexico into your kitchen.
Ingredients
Method
- Heat the vegetable oil in a large saucepan or Dutch oven over medium-high heat. Add the pork pieces and brown them on all sides to seal in the flavour.
- Add enough water just to cover the meat. Skim off any impurities that rise to the surface. Add the salt, oregano, half an onion, and 2 garlic cloves. Reduce the heat to low, cover, and simmer gently for around 2 hours, or until the meat is tender. Make sure the water does not evaporate completely—add a little more if needed.
- While the pork is cooking, drain the nopales and rinse them thoroughly under cold water. Place them in a bowl with fresh water for 10 minutes to remove excess brine. Drain and cut into small pieces if necessary.
- Make the Chile Colorado. Place the tomatoes, half an onion, 2 garlic cloves, and dried chillies in a small saucepan. Cover with water and cook for around 10 minutes until softened. Remove the ingredients from the water and, using a bit of the cooking water, blend until smooth. Pass the sauce through a sieve to remove any skins. Set aside.
- Once the pork is cooked, add the prepared chile colorado sauce to the pot. Simmer together for around 15 minutes to allow the flavours to meld.
- Stir in the prepared nopales and cook for an additional 5–10 minutes until heated through.
- Serve hot, ideally with warm tortillas, rice, or beans.
Serve it with some delicious tomato rice and homemade corn tortillas.
Remember to leave a comment if you like this recipe or tag me in social media #mexicanfoodmemories. If you fancy to become an expert in cooking Mexican food, don’t forget to visit my Mexican Cooking classes site!
Listo!
Provecho!
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