Thursday, October 11, 2012

chipotle pork recipe

i had a dilemma - mike had told me recently that he was not a fan of the salsa i usually buy.  it is no problem to switch to a different brand, but i had an unopened container left.  throw it out, eat it all myself, continue to serve mike something he doesn't like.....none of these ideas appealed to me.  what to do??

the flavor of my go-to pork recipe relies heavily on the salsa at first, i thought that recipe was out.  thankfully, there's no law against taking liberty with recipes - i tweaked what i usually do, and mike really enjoyed it - in spite of the salsa!  actually, the salsa deteriorates entirely in this recipe, so you really don't taste it at all.  the recipe is below, with notes following:

chipotle pork

4 pork chops
3/4 cup of salsa
2 1/2 tsp chipotle powder
2 1/2 tsp cumin
3 cups black beans (pre-cooked or canned)
1 1/2 cups frozen corn (optional)
cooked rice
sour cream (optional)

- lay the pork chops in the bottom of your crockpot - i put mine in while they were still frozen.
- dust the chipotle powder and cumin over the pork, then pour the salsa on top.
- cook on low for ~8 hours.
- shred pork with a fork (mine fell apart at this point), then add the beans and corn. i also added ~1/2 cup of water, as i wanted a little bit of sauce.
- once the beans are warmed through, serve over rice, with sour cream.

- i believe i used 7 pork chops instead of 4......mike was in heaven, having such a meat-heavy meal! however, if i were making again, i really don't think it needs quite that many.
- similarly, i used fewer beans than listed above - i cook and freeze our beans in bulk, and used half a freezer bag because a whole one seemed like too much. if making again, i would use the amount listed above since i feel like we could have had more.
- we didn't use corn or sour cream, but i think they would have complemented this nicely. we DID, however, pair it with yuengling, which added a nice touch. ;-)

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