Sometimes I get on a kick – spending several nights “dining” in the same country before moving on to another part of the world. Lately, I seem to be fixating on Mexico. It began about a week ago with a craving for Chorizo Lime Tacos. They were good, and satisfied that south of the border yearning for a few days. But let’s face it, Tacos are such a small part of the culinary delights of a country that is as diverse as Mexico. It would be like saying America is all about hamburgers and hot dogs. I love Baja Coastal cuisine. Have you ever had flap meat stuffed with crab and smothered in a spicy cream sauce? Yum! (I’ve only had that in Mexico, but give me time – I’ll perfect a recipe for home).
This meal takes a bit more time than my usual weekday suppers. It’s getting to be the busy season at work, so what had been planned as a week night dinner ended up as the perfect meal for a lazy Saturday spent puttering around the house. Be warned – it’s a bit spicy, but oh so good! Just make sure you have a pitcher of Margaritas and the meal is complete.
Mexican Pork Chops with Ancho Chile Cornbread Stuffing
1 Dried Ancho Chile*
Chicken Stock as needed
2 Tablespoons Butter
½ Cup Onion, chopped
3/4 Red Bell Pepper, chopped
3 Cups Cornbread Stuffing Mix
4 Bone-in Pork Chops, about ½-inch thick
1/2 Teaspoon Mexican Chili Powder
1/4 Teaspoon Chipotle Seasoning
1/4 Teaspoon Cayenne Powder (less, if desired)
½ Teaspoon Garlic Powder
Salt & Pepper to Taste
* If you can’t find the Ancho Chili, use 2 teaspoons Ancho Chili powder and a pinch of red pepper flakes instead.
Heat oven to 350-degrees. Spray 12×8 inch glass baking dish with nonstick cooking spray. Set aside.
Remove stem and most of the seeds from chili. Place chili in a small bowl, add just enough boiling water to cover chili. Let stand 10 minutes or until chili is softened. Remove chili from water, reserve water. Finely chop chili.
Dump cornbread stuffing into a large bowl, then toss in the ancho chili and set aside.
Melt butter in a large skillet over medium heat. Add onions and red bell pepper, cook and stir 2 minutes. Add to the stuffing mix.
To reserved chili water add enough chicken stock to make 1 cup of liquid. Add liquid to stuffing mixture; mix well. Spoon into prepared baking dish and set aside.
Sprinkle both sides of pork chops with chili powder, garlic powder, salt and pepper. To now empty skillet, add pork chops and cook over medium-high heat for 6-8 minutes or until browned on both sides, turning once. Arrange chops over stuffing. Cover with foil.
Bake in oven 35-40 minutes or until pork is tender and no longer pink in center.
Colorful Mexican Pepper Skillet Corn
2 Cups Corn, fresh, frozen or canned
1/4 Cup Red Bell Pepper, chopped
2 tablespoons Jalapeño Pepper, chopped
2 Tablespoons Butter
Cilantro for garnish, if desired
Fresh corn removed from cob is best. Canned corn well-drained and rinsed or frozen corn can also be used. If frozen corn is used, rinse under cold water until thawed before proceeding. Place corn into a mixing bowl and set aside until ready to use.
Core and chop red bell pepper. Baby peppers work fine. Add chopped bell pepper to bowl with corn.
Nacho Jalapeño Peppers or whole roasted peppers can be used. Including the seeds will increase heat. If less heat is desired, use a fresh pepper. Core, discarding seeds before proceeding. Chop Jalapeño Peppers and toss with corn mixture.
Melt butter in a skillet over medium-high heat until just beginning to foam. Add corn mixture sauté until heated through, about 6 minutes.
Place corn into a serving bowl, garnish with coarsely chopped cilantro if desired.
Espero que lo disfruten!