Ole Mole Mexican Pork Chops

Recipe by Galley Wench
READY IN: 6hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large bowl, mix together crushed tomatoes, chipotle pepper, cumin, chili powders, cocoa, oregano, beans and poblano peppers. Pour in beer and stir.
  • In small skillet fry bacon until crisp: remove bacon to paper towel to drain, set aside.
  • Saute chopped onions and garlic in one tablespoon of bacon fat for about three minutes, add to tomato mixture.
  • Season pork chops with salt and pepper.
  • Place sliced onions on bottom of crock pot; place pork chops on top of onions; this will prevent the chops from sticking.
  • Add tomato mixture to crock pot.
  • Cook on low for 6-7 hours (time may vary).
  • Stirring is not necessary; removing the lid results in heat loss and may require extended cooking time.
  • Stir in corn approximately 1 hour before serving.
  • 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.
  • Just before serving squeeze lime juice into pot and stir.
  • 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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