By Shannon W. Feel free to subsitute chicken broth for the beer, if you do not care for it. Ingredient 1 t each: ancho chile powder, cumin
pinch of salt
1 garlic clove, minced
4 boneless pork chops, trimmed
1 small onion, minced
1 fresh jalapeño, chopped
2 (12 oz) Mexican beers
1 cinnamon stick
1 large sweet potato, peeled and cubed
fresh cilantro, snipped and divided
Mix first four ingredients together; press onto pork. Marinate overnight.
Heat a Dutch oven, drizzled with oil, over medium high heat. When oil is hot, add pork to pan; cook several minutes on each side. Remove pork and set aside.
Reduce heat to medium and add onions and jalapeño and sauté for about five minutes.
Stir in beer while stirring. Add pork back to pan along with cinnamon; bring to a simmer. Cover, reduce heat, and simmer 1 1/2 hours or til pork is tender.
Stir in sweet potato and a handful of cilantro; cover and simmer 15 minutes. Discard cinnamon stick. Taste and adjust seasoning as desired.
Feel free to subsitute chicken broth for the beer, if you do not care for it.
1 t each: ancho chile powder, cumin
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