Pork Stew with Chipotle-Adobo Sauce

Entrees, Pork | September 16, 2015 | By

This stew is absolutely, amazingly delicious! A glorious combination of tender pork shoulder simmered with chorizo, onion, garlic, tomatoes, chipotle peppers and herbs, then topped with Mexican crema and cilantro, it is outstanding! It’s a weekend dish, because the meat simmers and then cools down, so it takes some time, but oh my goodness is it ever worth it!

Ingredients:

  • 1 lb of pork shoulder or pork butt
  • 4 bay leaves
  • 4 cloves of garlic, crushed
  • 2 Tbs of olive oil, divided use
  • 1 lb of chorizo
  • 1 onion, sliced
  • 3 garlic cloves, chopped
  • 1 tsp of kosher salt
  • 1/2 tsp of black pepper
  • 5-6 Roma tomatoes, cut into bite sized pieces
  • 2 chipotle peppers from a can with adobo sauce, chopped
  • 1/4 cup of adobo sauce from the chipotle can
  • 1/2 tsp of dried oregano
  • 3 sprigs of fresh thyme or 2 tsp of dried thyme
  • 3 sprigs of fresh marjoram or 2 tsp of dried marjoram
  • 1 tsp of sugar
  • chopped fresh cilantro for garnish
  • sour cream or Mexican crema for a topping
  • taco chips

Directions:

Place the pork in a saucepan and cover with water by 1 inch. Add bay leaves and the 4 crushed garlic cloves.DSC06850 Boil, skim off the foam. Reduce heat and simmer partially covered for an hour or until fork tender. Let the pork cool down in the stock for about an hour. Remove the pork, place on a cutting board and shred with your fingers. Reserve the stock for later.
Heat 1 Tbs of oil in a heavy skillet and cook the chorizo until golden brown, remove and set aside.
Add the remaining 1 Tbs of oil to the same skillet and saute the onion and chopped garlic for 3 minutes.Add the shredded pork and the salt & pepper and cook for 3 more minutes.Deglaze the pan with a little of the reserved stock, scraping up the little bits from the bottom, then add the chorizo, tomatoes, chipotles, adobo sauce, oregano, thyme, marjoram and sugar. Stir and simmer for 5 minutes.Pour in 2 cups of the reserved stock and simmer uncovered for 30 -35 minutes.Ladle into bowls and garnish with cilantro. Serve with taco chips and Mexican Crema or sour cream. Enjoy!

Note to cooks:  Adjust the heat according to your taste. The recipe calls for 2 Chipotle peppers and that provides a moderate heat, if you prefer less, just use one pepper or for more heat use 3.


 

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