Spicy Pork Chicana


This is another meal that I grew up with and over time have changed the way it is made. To add more flavor I like to fire Roast my own chiles and a Red Bell Pepper.  Sometime I add in mushrooms but last night I did not. Part of making sure that the broth of this Mexican style soup has enough flavor I purposely use pork chops and leave the bones in, it add so much more, also being a little liberal with the salt helps too. Be sure to be careful about not serve the bones when plating. Also for last night I used two Anaheim chiles that I did not deseed till after I cooked them, because that adds the heat to the meal.

Spicy Pork Chicana
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 6

To make this dish not spicy use canned green chiles, since they tend to be very mild.
  • 3lbs pork chops, sliced
  • 3TB oil
  • 2 cloves of garlic minced
  • 1lrg white onion chopped
  • 1lrg red bell pepper, roasted deseeded and chopped
  • 2 fire roasted green chiles, deseeded and chopped
  • 5 cups of water, 3TB water, divided
  • 2TB cornstarch
  • salt
  • pepper

  1. In a large pot on medium heat add in the oil and heat the oil.
  2. Then add the pork and brown the pork, sprinkle with some salt and pepper.
  3. Add in the garlic, onion, bell pepper, chiles and the 5cups of water.
  4. Bring to a boil, then reduce heat to medium low and cook for 20 minutes. Add a little more salt and pepper, maybe 2ts of each.
  5. In a small cup add in the cornstarch and 3TB of water, mix with a fork till the cornstarch is dissolved. Pour the mixture into the pot and cook for another 10 minutes.
  6. Remove from heat, let it stand for 5 minutes, then serve over rice or with a tortilla. (or both)


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