| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | Yield: 10 servings |
Ingredients
- 10 to 12 loin pork chops, medium thick cut with bone
- 3 jalapeno peppers
- 2 tablespoons solid vegetable shortening or lard
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon fresh ground black pepper
- 1/2 cup water
- 1/4 teaspoon salt
- 3 cloves garlic
- 2 (15-ounce) cans whole peeled tomatoes, 2 whole tomatoes reserved and 1/4 cup liquid reserved for Spanish Rice
Instructions
- Wash pork chops and set on paper towels to dry. Roast whole jalapenos on the comal or in a cast iron skillet until all sides are toasted, approximately 10 minutes.
- Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes. (This will help to soften them for peeling)
- While peppers rest, heat shortening in large cast iron skillet on medium-high.
- Cut pork chops into small and medium pieces (the sections with bone will be bigger). Season both sides of chops with kosher salt, garlic powder and crushed black pepper. Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated.
- Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic. Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms. Taste to determine if more salt is needed. Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 413 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 46 g |
| Cholesterol | 151 mg |
| Sodium | 466 mg |
Reviews
This is an authentic Mexican recipe. The kitchen smells amazing while this dish is cooking. It’s spicy, flavorful and fantastic with eggs and tortillas the following morning for breakfast. Everyone has loved this dish when I’ve made it. It’s a keeper recipe. I have made the spanish rice that goes along with this. I tweak it slightly but it’s also authentic Mexican. I serve both of these dishes with pinto beans (cooked 24 hours in a crockpot). Mexican Cotija cheese crumbled on top. I serve this plate with toppings such as guacamole, sour cream and fresh chopped cilantro.
Oh…this is spicy, tasty and everything you want a Mexican meal to be. My family loves this dish and I love serving it when I have guests over because it has all been prepared before hand which leaves me free to enjoy my guests. The rice is amazing as well. Great recipe…great show…to bad it has been taken off the network. I really enjoyed seeing “regular” people sharing their special recipes.
I did not like it as the sauce is basically the ingredients for making salsa. It felt like I was eating pork chops smothered with salsa.
I love, love, love this recipe. Any excuse to use my molcajete. I had only made this for dinner at home until a friend of mine threw a “Fiesta” B-Day party. I tripled the recipe,took it to the party & kept it warm in slow cookers. There were fresh tortillas, so some people made tacos, some people ate them straight…needless to say there were no leftovers. Everytime I serve this, I always have to give out the recipe.
Very spicy! Very good!
This is very moist and tasty. It’s great coupled with the rice. If you enjoy an added kick, sprinkle a little chipotle chili on top! Yum!
This is worth the effort. Try it with pork shoulder if you’re frugal. You must make the rice too.
My husband and I LOVE this dish! It’s super easy to make and all the ingredients are very cheap. We make the full recipe and the two of us always end up eating it all. It also has a very authentic flavor. We live in Los Angeles where Mexican food abounds and this could hold its own in any number of restraunts.
I love this dish..I wish they would not haven taken Calling all cooks off the food net… This is one of the best. I do not use pork chops I use boneless cut into cubes and serve it over yellow rice…MMM MMM GOOD!
A labor of love, but juicy and delicious! Have made several times now and my husband loves the spice!