Ole Mole Mexican Pork Chops - cooking recipe

Ingredients

4 ounces sliced bacon, cut crosswise into 1 inch pieces
6 -8 thick pork loin chops
1/2 teaspoon salt
1/4 teaspoon coarse black pepper
1 large onion, thick sliced
3/4 cup onion, chopped
3 garlic cloves, finely chopped
1 cup sweet corn, fresh
1 large poblano pepper, seeded and chopped
1 1/4 teaspoons ground cumin (adjust to taste)
1 1/2 teaspoons chili powder (adjust to taste)
1 1/2 teaspoons dried ancho chile powder (adjust to taste)
1 chipotle pepper, seeded and chopped (canned in adobo sauce, adjust to taste)
1 teaspoon adobo sauce
1 teaspoon dried oregano
1 1/2 tablespoons cocoa
1 (12 ounce) bottle beer, lager (I used dark lager) or (12 ounce) bottle chicken broth
2 (14 ounce) cans crushed tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 -2 tablespoon cornmeal (or masa harina)
1 lime
Garnish
1/4 cup chopped cilantro

Preparation

In large bowl, mix together crushed tomatoes, chipotle pepper, cumin, chili powders, cocoa, oregano, beans and poblano peppers. Pour in beer and stir.
In small skillet fry bacon until crisp: remove bacon to paper towel to drain, set aside.
Saute chopped onions and garlic in one tablespoon of bacon fat for about three minutes, add to tomato mixture.
Season pork chops with salt and pepper.
Place sliced onions on bottom of crock pot; place pork chops on top of onions; this will prevent the chops from sticking.
Add tomato mixture to crock pot.
Cook on low for 6-7 hours (time may vary).
Stirring is not necessary; removing the lid results in heat loss and may require extended cooking time.
Stir in corn approximately 1 hour before serving.
If the sauce is to thin, mix corn meal or masa harina with a little water and stir a little into the sauce until you've achieved desired thickness.
Just before serving squeeze lime juice into pot and stir.
To serve place pork chops on a bed of rice, spoon sauce on top and garnish with bacon bits and cilantro.