Ole Mole Mexican Pork Chops Recipe

Name: Ole Mole Mexican Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces sliced bacon, cut crosswise into 1 inch pieces; 6 -8 thick pork loin chops; 1/2 teaspoon salt; 1/4 teaspoon coarse black pepper; 1 large onion, thick sliced; 3/4 cup onion, chopped; 3 garlic cloves, finely chopped; 1 cup sweet corn, fresh; 1 large poblano pepper, seeded and chopped; 1 1/4 teaspoons ground cumin (adjust to taste); 1 1/2 teaspoons chili powder (adjust to taste); 1 1/2 teaspoons dried ancho chile powder (adjust to taste); 1 chipotle pepper, seeded and chopped (canned in adobo sauce, adjust to taste); 1 teaspoon adobo sauce; 1 teaspoon dried oregano; 1 1/2 tablespoons cocoa; 1 (12 ounce) bottle beer, lager (I used dark lager) or (12 ounce) bottle chicken broth; 2 (14 ounce) cans crushed tomatoes; 1 (15 ounce) can black beans, rinsed and drained; 1 -2 tablespoon cornmeal (or masa harina); 1 lime; Garnish; 1/4 cup chopped cilantro

Servings: persons

4 ounces sliced bacon, cut crosswise into 1 inch pieces
6 -8 thick pork loin chops
1/2 teaspoon salt
1/4 teaspoon coarse black pepper
1 large onion, thick sliced
3/4 cup onion, chopped
3 garlic cloves, finely chopped
1 cup sweet corn, fresh
1 large poblano pepper, seeded and chopped
1 1/4 teaspoons ground cumin (adjust to taste)
1 1/2 teaspoons chili powder (adjust to taste)
1 1/2 teaspoons dried ancho chile powder (adjust to taste)
1 chipotle pepper, seeded and chopped (canned in adobo sauce, adjust to taste)
1 teaspoon adobo sauce
1 teaspoon dried oregano
1 1/2 tablespoons cocoa
1 (12 ounce) bottle beer, lager (I used dark lager) or (12 ounce) bottle chicken broth
2 (14 ounce) cans crushed tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 -2 tablespoon cornmeal (or masa harina)
1 lime
Garnish
1/4 cup chopped cilantro

1
In large bowl, mix together crushed tomatoes, chipotle pepper, cumin, chili powders, cocoa, oregano, beans and poblano peppers. Pour in beer and stir.
2
In small skillet fry bacon until crisp: remove bacon to paper towel to drain, set aside.
3
Saute chopped onions and garlic in one tablespoon of bacon fat for about three minutes, add to tomato mixture.
4
Season pork chops with salt and pepper.
5
Place sliced onions on bottom of crock pot; place pork chops on top of onions; this will prevent the chops from sticking.
6
Add tomato mixture to crock pot.
7
Cook on low for 6-7 hours (time may vary).
8
Stirring is not necessary; removing the lid results in heat loss and may require extended cooking time.
9
Stir in corn approximately 1 hour before serving.
10
If the sauce is to thin, mix corn meal or masa harina with a little water and stir a little into the sauce until you've achieved desired thickness.
11
Just before serving squeeze lime juice into pot and stir.
12
To serve place pork chops on a bed of rice, spoon sauce on top and garnish with bacon bits and cilantro.

861

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 4 ounces sliced bacon, cut crosswise into 1 inch pieces, 6 -8 thick pork loin chops, 1/2 teaspoon salt, 1/4 teaspoon coarse black pepper, and more.

Yes, Ole Mole Mexican Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ole Mole Mexican Pork Chops

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