Two Tablespoons Adobo Pepper Paste (can be found Mexican Foods Shelves) 1/2 cup Creamy Peanut Butter 2 table spoons dark Mexican Chocolate (Chocolate syrup works fine) 1/2 cup chicken broth 2 tablespoons sugar
For the Sauce, mix all ingredients together and cook over low heat till creamy.
Use Pork tenderloin or boneless chops cut into strips or chunks. Flour and batter the chunks, and deep fry them until done. Drizzle sauce over pork on a bed of black beans and corn.
Tommy & Chef Gary of the Whizbang Cafe
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