Last night I was chatting with a friend about food, all kinds of food. One of the dishes was pozole, I was telling her how it is just so darn good. Well you know how it goes when you start talking about food, you get a craving for certain things. This morning I had pozole on the brain, but not the time to make it. What I did have was some pork chops that I had intended on just frying up with some gravy and potatoes. That just wasn’t going to cut it, so I had to come up with something that was going to satiate my craving but still be doable in the timeframe I had available.
What I came up with was beyond yum, it was yummalicious. The hubs was all over it, he ate until he couldn’t put any more in his stomach. That means it was really good.
For the Recipe:
2 tbsp. olive oil (or you can substitute oil of your choice)
6 pork chops
1 tsp. ancho chile powder
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. coriander powder
1 1/2 large onions, one onion cut into thirds, the 1/2 onion chop
1 jalapeno pepper, cut in half lengthwise
3 New Mexico chiles, seeded and tops removed
4 garlic cloves
1/2 bunch cilantro, stems included
2 poblano peppers
1 tsp. dried oregano
1/2 tsp. dried thyme
1 tsp. smoked paprika
2 tsp. salt
2 c. chicken stock, homemade preferred
To start, in a 375 degree oven roast the large onion that has been cut into thirds, the jalapeno pepper halves, and the two poblano peppers. Drizzle the olive oil over the onions. The peppers will be done before the onions, you want them to get charred skin, then place them in a plastic bag and let them cool, once you can handle them clean them by taking out their seeds and peeling skin. Chop the poblano peppers, the jalapeno will be used in a minutes… Continue cooking the onions until they are nice and soft and taking on a little color. Set them aside when done. While the vegetables are roasting in the oven heat the New Mexico chiles in a dry pan. As they heat up they will soften, but be careful, if you don’t watch them they will burn. Once they are done, soak them in 2 1/2 c. of warm water for 15 minutes. In a blender toss in the roasted onions, jalapeno pepper, New Mexico chiles AND the soaking liquid, and garlic. Blend until smooth.
Next time to brown the pork chops. In a large pan (large enough to hold all the sauce) heat the olive oil over med high heat. Season the pork chops with the ancho powder, salt, pepper and coriander powder. Place in the pan, you don’t want to crowd the pan so do in batches. Let them cook about 3 minutes per side, then take out of and set aside.
Add the onions to this pan and cook for 4 minutes, until translucent. Add the oregano, thyme, paprika and salt. Next add the chicken stock. Be sure to stir well and get all the brown bits off the bottom of that pan, that is nothing but flavor!! Add in the contents of the blender, stir well and turn heat down to medium. Cook for about 15 minutes, the sauce will reduce about 1/4.
Now you can add the pork chops to the sauce, cook for 15-20 minutes (if you are using really think pork chops this time could be longer) or until the meat is cooked. Once I put the meat in I like to make a quick rice to serve along with the pork chops.