6 good sized pork chops
1 Portobello mushroom
per pork chop, cubed. Add to the pot
when you add the chops.
1 small can salsa
(Herdez Salsa Casera is my favorite)
1 full small can, or ½ can large Mexican stewed tomatoes
1/3 of a small can
of Chipotle peppers
1 quart chicken
stock
Any vegetable you
like (I used Broccoli)
1 can Artichoke hearts in water
Cumin - about 2-4 tbsp. (I like lots of Cumin in my Mexican food)
Mexican Oregano to taste
Salt & Pepper
to taste
1 red onion finely
chopped
1 celery stick
finely chopped
1 carrot finely
chopped
Reserve enough oil to sauté celery, carrot, mushroom & onion.
Season with salt, pepper, Mexican oregano & cumin.
Add stock, chipotle, Herdez and meat back to pot
Bring to boil, return to simmer for about 5 hours, swapping positions of pork chops from time to time.
Add artichoke hearts, potatoes & broccoli and cook on low about 2 hours until potatoes are tender.
Remove meat
Make slurry – stir in juice to thicken gravy
Serve with dollop of guacamole on top of pork chops and sprinkle with cilantro
Serve with Spanish rice.
Comments