My boyfriend's dad is an excellent cook who specializes in "cheap feasts." He was gracious enough to share this recipe with me. The ingredient list may be simple, but its spicy flavor pack a big punch. And the left over chile is great on everything from salads to eggs. —danrad
12-oz. can of chopped tomatoes
pork chops, bone in
In This Recipe
Preheat oven to 400 degrees.
Lightly coat jalapeños with olive oil, and roast for 20-25 minutes. Allow to cool completely.
Remove the skin and stems from jalapeños. If you want, remove the seeds for a milder chile, and place in a mixing bowl along with the tomatoes.
With a potato masher, mash tomatoes and jalapeños, until thick and blended. Season with salt to taste.
For the pork chops, season with salt and pepper and cut pork in to 1 x 2 inch chunks, but leave some meat on the bone.
Place the pork into an oiled skillet, over high heat to brown the outsides for 5 to 7 minutes.
Pour 1 cup of the chile, along with 1 cup of water into the skillet. Bring to a boil, reduce to a simmer.
Allow meat to simmer for 20 minutes, until pork is cooked through
Serve with corn tortillas and additional chile. Enjoy the meat on the bone, its the best part.