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Ole Mole Mexican Pork Chops: A Culinary Journey to Old Mexico

The aroma alone transports me back to a small, family-run cocina in Oaxaca. I was a young, wide-eyed culinary student, mesmerized as abuela crafted mole from what seemed like a hundred different ingredients, each carefully toasted and ground by hand. The rich, dark sauce simmered for hours, filling the air with an intoxicating blend of chilies, chocolate, and spices. Though this recipe is simplified for the home cook, it captures the essence of that unforgettable experience, bringing a delicious taste of Old Mexico to your table.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 6-7 hours
Total Time: 6 hours 30 minutes to 7 hours 30 minutes
Servings: 6-8
Dietary Type: Varies (can be made gluten-free)

Ingredients

4 ounces sliced bacon, cut crosswise into 1-inch pieces
6-8 thick pork loin chops
½ teaspoon salt
¼ teaspoon coarse black pepper
1 large onion, thick sliced
¾ cup onion, chopped
3 garlic cloves, finely chopped
1 cup sweet corn, fresh
1 large poblano pepper, seeded and chopped
1 ¼ teaspoons ground cumin (adjust to taste)
1 ½ teaspoons chili powder (adjust to taste)
1 ½ 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 ½ tablespoons cocoa
1 (12 ounce) bottle beer, lager (I used dark lager) or 1 (12 ounce) bottle chicken broth
2 (14 ounce) cans crushed tomatoes
1 (15 ounce) can black beans, rinsed and drained
1-2 tablespoons cornmeal (or masa harina)
1 lime
Garnish: ¼ cup chopped cilantro

Equipment Needed

Large bowl
Small skillet
Paper towels
Crock pot (slow cooker)

Instructions

In a large bowl, prepare the mole sauce. Combine the crushed tomatoes, chipotle pepper, cumin, chili powder, ancho chile powder, cocoa, oregano, black beans, and poblano pepper.
Pour in the beer (or chicken broth) and stir until well combined. The beer adds a depth of flavor that beautifully complements the other ingredients, but chicken broth provides a lighter, more savory base.
In a small skillet, fry the bacon over medium heat until crisp. Remove the bacon to a plate lined with paper towels to drain. Set aside for later. The rendered bacon fat will add incredible richness to the sauce.
In the same skillet, using one tablespoon of the rendered bacon fat, sauté the chopped onions and garlic for about three minutes, or until softened and fragrant. Add this onion and garlic mixture to the tomato mixture in the large bowl.
Season the pork chops generously with salt and pepper. Don’t be shy with the seasoning, as it will penetrate the meat during the long cooking process.
Place the thickly sliced onions on the bottom of the crock pot. This creates a bed for the pork chops and prevents them from sticking to the bottom of the pot.
Arrange the pork chops on top of the sliced onions in the crock pot.
Pour the prepared tomato mixture over the pork chops, ensuring that they are well coated in the sauce.
Cook on low for 6-7 hours. Cooking times may vary depending on your crock pot, so check for doneness. The pork chops should be very tender and easily shreddable with a fork.
Resist the urge to stir during the cooking process. Removing the lid results in heat loss and may require extended cooking time. The slow, gentle cooking allows the flavors to meld together beautifully.
Stir in the sweet corn approximately 1 hour before serving. This ensures that the corn retains some of its texture and sweetness.
If the sauce is too thin for your liking, create a slurry by mixing cornmeal or masa harina with a little water until smooth. Gradually stir a small amount of the slurry into the sauce until you’ve achieved your desired thickness. Be careful not to add too much at once, as it can thicken quickly.
Just before serving, squeeze the juice of one lime into the pot and stir. The lime juice adds a bright, acidic note that balances the richness of the sauce.
To serve, place the pork chops on a bed of rice, spoon the mole sauce generously over the top, and garnish with the reserved bacon bits and chopped cilantro.

Expert Tips & Tricks

Toasting the spices: For an even deeper, more complex flavor, lightly toast the cumin, chili powder, and ancho chile powder in a dry skillet over medium heat for a minute or two before adding them to the sauce. Be careful not to burn them!
Spice Level: Adjust the amount of chipotle pepper and chili powders to your preference. If you prefer a milder flavor, use less chipotle or omit it altogether. For a spicier kick, add a pinch of cayenne pepper.
Browning the Pork Chops: While not essential, browning the pork chops in a skillet before adding them to the crock pot can enhance their flavor and texture.
Make-Ahead Tip: The mole sauce can be made a day or two in advance. Store it in an airtight container in the refrigerator. This allows the flavors to meld even further.

Serving & Storage Suggestions

Serve these Ole Mole Mexican Pork Chops hot over a bed of fluffy white rice, quinoa, or even creamy polenta. Garnish generously with the reserved crispy bacon and fresh cilantro for a burst of flavor and texture. A dollop of sour cream or Mexican crema also adds a nice touch.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the pork chops and sauce in a saucepan over low heat, or in the microwave. You can also freeze leftovers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	542.2 kcal	N/A
Calories from Fat	270 g	50%
Total Fat	30 g	46%
Saturated Fat	10.5 g	52%
Cholesterol	81.7 mg	27%
Sodium	715.6 mg	29%
Total Carbohydrate	38.4 g	12%
Dietary Fiber	9.7 g	38%
Sugars	8 g	N/A
Protein	28.5 g	56%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Ensure your beer is gluten-free or substitute with chicken broth. Also, use cornmeal instead of masa harina to thicken the sauce.
Vegetarian: Substitute the pork chops with firm tofu or hearty vegetables like sweet potatoes and zucchini. Increase the amount of black beans for added protein.
Spicy: Add a pinch of cayenne pepper or a few drops of hot sauce to the sauce for an extra kick. You could also use a spicier variety of chili powder.
Smoky: Add a teaspoon of smoked paprika to the sauce for a deeper, smokier flavor.
Sweetness: For a slightly sweeter mole, add a tablespoon of raisins or a teaspoon of brown sugar to the sauce.

FAQs (Frequently Asked Questions)

Q: Can I use boneless pork chops?
A: Yes, you can use boneless pork chops. Adjust the cooking time accordingly, as boneless chops may cook faster than bone-in chops. Check for doneness after 5-6 hours.

Q: Can I make this in an Instant Pot?
A: Absolutely! Sear the pork chops using the sauté function, then add the remaining ingredients. Cook on high pressure for 25-30 minutes, followed by a natural pressure release for 10 minutes.

Q: Can I use dried beans instead of canned?
A: Yes, but you’ll need to pre-cook the dried beans before adding them to the recipe. Soak 1 cup of dried black beans overnight, then cook them until tender.

Q: Can I omit the beer?
A: Yes, you can substitute the beer with chicken broth or vegetable broth. The beer adds a unique depth of flavor, but the broth will still provide moisture and enhance the savory notes.

Q: What if I don’t have ancho chile powder?
A: You can substitute it with regular chili powder, but the flavor will be slightly different. Ancho chile powder has a richer, more fruity flavor than regular chili powder.

Final Thoughts

I encourage you to embark on this culinary adventure and experience the vibrant flavors of Ole Mole Mexican Pork Chops. This recipe is a testament to the beauty of slow cooking and the power of simple ingredients to create something truly extraordinary. Don’t be afraid to experiment with the spices and adjust them to your liking. And most importantly, enjoy the process of creating a delicious and memorable meal for yourself and your loved ones. Buen provecho!

Ole Mole Mexican Pork Chops Recipe