1. You remember that recipe I gave you for Mexicali pork chops? Well, I made that for dinner tonight, but instead of those bland, tasteless canned chilies, I chopped up and sautéed a combination of cow horns, hot bananas, and Sandia peppers and added it to the rest of the gunk. Manna from heaven, though with enough cow horns in the mix, it should probably carry a health warning. :D
  2. Crpdeth

    Crpdeth Active Member

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    Or at least a nice bowl of ice cream for dessert? :D

    You are making me jealous here Rich! I still haven't gotten over to my Brothers garden to plant some peppers yet and I know I need to hurry....

    Man, I bet that stuff was good.

    Now my mouth is watering. :D:D:D


    Crpdeth
  3. flannelman

    flannelman New Member

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    Rural Arkansas. But isn't all of Arkansas rural?
    You need to share that recipe Pistol! That sounds really good.
  4. Actually, I have posted it here, Flannel, though it has been quite a while. Here it is again. Trust me, this stuff is GREAT! ;)

    Ingredients:

    Six pork chops, a half inch or so thick. You can add more if you want.
    About a half of a bell pepper, chopped.
    About half to 3/4 of a white onion, chopped. Any onion will do, but white is best.
    Sixteen ounce can of chopped tomatoes. You can use fresh if you like.
    One normal sized package of frozen whole kernel corn.
    At least one eight ounce can of kidney beans. I use two cans.
    Rice. How much is a matter of taste. I use about 1 1/2 cups though the original recipe calls for only a half cup.
    Cup or so of water.
    Fresh peppers! What you use is up to you. I like a mixture of several kinds such as Anaheims, cowhorns, Sandias, bananas, or the like. That way you can vary how hot you want it. Coarsely chop the peppers.
    A few dashes of bottled hot pepper sauce.

    Preparation:

    Brown the pork chops in a skillet with a little butter. Season with salt and pepper. Set aside
    Sauté the chopped bell pepper, onion, and fresh peppers in the drippings from the pork chops until they are tender but not browned.
    Stir in the undrained tomatoes, frozen corn, and kidney beans, rice, bottled pepper sauce and water. Add about a teaspoon of salt.
    Bring the whole mixture to a definite boil.
    Turn the mixture into a large flat baking pan. I use one about 16x11 inches, 2 inches deep.
    Arrange the pork chops on top or buried in the mixture. I like to bury them because they absorb the juices better.
    Cover pan with foil and bake in a 350 degree oven for about 40 minutes.
    Remove the foil and bake anywhere from 15 to 30 minutes more, until the pork chops are done and tender and the rice is done but not gooey.
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