Mexican Ancho Chile Pork Chops


  • 3 Ancho Chile Peppers (if dried, rehydrate in hot water 15 minutes and remove stems)
  • 1/3 Cup Chopped White Onion
  • 3 Garlic Cloves
  • 1 Teaspoon Ground Cumin
  • 1/4 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 2 Tablespoons Dark Brown Sugar, or to taste
  • 1 Tablespoon Red Wine Vinegar
  • 1 Cup Chicken Broth (or 2 Teaspoons Chicken Bouillon Powder dissolved in 1 Cup Hot Water)
  • 8 Boneless Pork Chops, Sliced Pork Loin, or 6 Pork Chops


Add all ingredients except pork to a blender.

Blend to form a smooth purée.

Pour ancho chile marinade over the pork, thoroughly coating all pieces.

Cover and refrigerate overnight.

The following day, remove from fridge. You may choose to grill, broil, or pan-sear the pork.

Remove excess marinade. Depending on the thickness of the pork, cook on one side 3-5 minutes, seasoning with a bit of salt if desired.

Flip and cook another 3-5 minutes.

Remove from heat, cover with foil, and let stand about 5 minutes.

Serve with rice, black beans, and warm corn tortillas, or as desired.

¡Buen Provecho!

Recipe Posted by Lindsay

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