Ole Mole Mexican Pork Chops

READY IN: 6hrs 30mins
Recipe by Galley Wench

A delicious taste of Old Mexico. Serve on a bed of rice and you've got dinner! Original recipes was an entry in RZ CrazeE recipe contest, however I have since modified the recipe to fit our taste.

Top Review by cacameron127

Second time I've made this and I absolutely love it! Too much sauce for the chops though. But I'm working on a way to use the leftover sauce with something else. Both times I've used Guinness Draught for the dark beer. Very complex flavors but very easy recipe. This time I forgot to make in advance, so I cooked on High in crockpot for 4 hours. Next time I might try cooking in a very large skillet for a quicker dinner

Ingredients Nutrition

Directions

  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.

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