Ole Mole Mexican Pork Chops

"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."
Ole Mole Mexican Pork Chops created by Vicki in CT
Ready In:
6hrs 30mins




  • 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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  1. Cristina K.
    I grilled the chops just enough to sear and get that smoky flavor. I also grilled 2 extra poblano peppers, skinned and diced them and added to the mix. I omitted the bacon. Also added more beans. Delicious! Thanks
  2. 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
  3. French Tart
    I gave this 5 stars for the careful blending of spices and chilli peppers, also the fact that the use of the craze-e ingredients was well used. The taste was 4 stars, as the carrot and bacon were not needed in our opinion, they were overwhelmed by the other flavours - but it was a clever and complex recipe, which worked very well overall. It was also well written and gave good tips, such as thickening the dish with cornmeal if needed. My sweet corn also disintegrated throughout the long crock-pot cooking time! We liked the clever use of blending the different chillies - that made the recipe in our opinion and gave this dish a deep and multi-layered flavour. We served this with plain steamed rice and tortilla wraps.
  4. Vicki in CT
    Don't let the number of ingredients shy you away from trying this dish. It went together very quickly. I assembled the night before, kept in fridge, then plugged in as I was leaving for work. The aroma when I got home was amazing. I think an additional can of beans would be delightful. My one negative is the beer. I really found it overwhelmed and permeated the meat; I didn't notice in the veggies so much but really saturated the protein. I think stock would be nice sub here. I used extra hot rotel for a great zip and served over brown rice. Great unusual crock pot dinner.
  5. Vicki in CT
    Ole Mole Mexican Pork Chops Created by Vicki in CT



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