INGREDIENTS

INSTRUCTIONS

Preheat oven to 350. Combine caribe, water, salt, garlic, oregano and cumin
in food processor; process until well blended. Pour a little of chile puree
into a 9x13-inch or other large baking pan, then add a layer of pork chops.
Add more puree, then remainin chops then remainer of puree. Cover and bake
30 minutes; uncover and bake 30 minutes more until sauce is thickened and
meat is tender. Meanwhile, prepare cornbread: First, generously butter a
9-inch ring mold; line bottom of mold only with waxed paper. Butter paper.
In a large bowl, stir together cornmeal, baking powder and salt. In another
bowl, beat eggs to blend, then beat in 2/3 cups melted butter and 1 cup
sour cream. Combine egg mixture with dry ingredients and stir just until
blended. Gently fold in corn. Pour 1/3 of batter into prepared ring mold,
then alternate slices of Jack & Cheddar cheese on top of batter. Pour
remaining 2/3 of batter and bake about 45 minutes until bread is golden
brown on top and a wooden toothpick inserted in center (not down through
cheese) comes out clean. Cool in mold on a cooling rack 10 minutes. When
pork is tender, remove from oven. Remove & discard bones from chops and cut
meat into 1/2-inch thick strips. Return meat strips to sauce in baking pan.
To serve, gently run a dull knife around edges of partially cooled
cornbread; then invert onto a platter. Lift off mold and peel off paper.
Spoon 2/3 of pork mixture into center of ring; spoon remaining 1/3 around
ring. Garnish pork mixture with chopped onion and 1/2 cup sour cream. Serve
hot. Makes about 6 to 8 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Jesus welcomes you back”