Smokin Chipotle Pork Stew Recipes

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SHREDDED PORK STEW WITH SMOKY CHIPOTLE TOMATO SAUCE



Shredded Pork Stew With Smoky Chipotle Tomato Sauce image

Tastes like something you would get from a taqueria and it makes great leftovers. It would be great for a party because you can make it ahead and it just tastes better. I doubled the amount of pork and used this for burritos. From Lourdes Castro's Simply Mexican. (I love this Book!)

Provided by cookiedog

Categories     Stew

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb pork shoulder (I used 2 lbs)
2 bay leaves
3 garlic cloves, 2 crushed and 1 chopped
1 1/2 lbs about 7 plum tomatoes, halved lengthwise, cored and sliced
2 tablespoons olive oil
1 lb fresh mexican chorizo sausage, casing removed
1 onion, sliced
1 teaspoon salt
adobo sauce, from canned chipotles (1/4 cup)
2 canned chipotle chiles
1/2 teaspoon dried oregano
2 sprigs fresh thyme, leaves removed from stem (I used 1/4 tsp. dried)
2 sprigs fresh marjoram, leaves removed from stem (I used 1/4 tsp. dried)
1 sprig cilantro
tortilla chips
Mexican crema

Steps:

  • Prepare the Meat: Cut the pork into large chunks. Put the pork in a saucepan and fill with enough water to cover the meat by 1 inch. Add the bay leaves and crushed garlic. Bring to a boil and skim off the grayish foam that rises to the top during the first few minutes. Decrease the heat to a simmer and cook for 45 minutes, patially covered, or until the pork is tender. (I found I needed to cook the pork double the amount of time.)
  • Allow the pork to cool in the stock, then drain reserving 1 cup of the stock. Shred the pork by pulling apart the fibers with two forks or your fingers. Set aside.
  • Prepare the Chorizo: Heat 1 tablespoon of the olive oil in a saucepan over medium heat. Add the chorizo to the pan and cook, breaking it apart as you stir, until it achieves a golden brown color and begins to render its fat. (Don't worry if some of the chorizo sticks to the bottom of the pan.) Using a slotted spoon, remove the chorizo from the pan and set it aside.
  • Brown the Main Ingredients: Add the remaining 1 tablespoon olive oil to the unwashed pan and set it over medium heat. Add the onion and remaining chopped garlic and saute until the onion begins to get limp and translucent, 3 minutes. Add the shredded pork, season with the salt, and continue sauteing for 3 more minutes. Deglaze the pan by pouring in a couple of tablespoons of the reserved pork stock and scraping the bottom of the pan with a heatproof silicone spatula.
  • Finish the Stew: Add the chorizo, tomatoes, chipotles, adobo from canned chipotles, oregano, thyme leaves, and marjoram leaves to the pan. Stir well and simmer for 5 minutes. Pour in the remaining reserved pork stock and continue simmering, uncovered, for 25 minutes.
  • Garnish and serve: Pour the finished stew into a large shallow bowl and garnish sprigs of cilantro. SErve with tortilla chips and Mexican crema.

Nutrition Facts : Calories 598.3, Fat 47.4, SaturatedFat 16.3, Cholesterol 120.3, Sodium 1664.4, Carbohydrate 9.4, Fiber 2.1, Sugar 4.6, Protein 32.8

CHIPOTLE PORK STEW



Chipotle Pork Stew image

This recipe is adapted from a grocery store circular. Serve this with rice, guacamole, and sour cream. This would also be good in burritos.

Provided by cookiedog

Categories     Stew

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 1/2 lbs country-style boneless pork ribs, cubed (for less fat, substitute pork loin chops)
1 small onion, peeled and chopped
2 garlic cloves, minced
1 (4 ounce) can green chilies, diced or 2 anaheim chilies, roasted peeled and diced
1 (7 ounce) can tomatillos, drained and roughly chopped or 7 tomatillos, chopped
1 tablespoon minced chipotle chile in adobo
1 cup chicken broth
1/2 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano leaves
1/2 teaspoon salt

Steps:

  • Heat oil in a large pot. Add pork and brown well on all sides.
  • Add onion and garlic and cook for 5 minutes to lightly brown.
  • Stir in tomatillos, chiles, chipotle peppers, broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 1 1/2 to 2 hours or until tender.
  • Serve over cooked rice with guacamole and sour cream.

SMOKIN' CHIPOTLE PORK STEW



Smokin' Chipotle Pork Stew image

Provided by Pableaux Johnson

Categories     Soup/Stew     Beer     Onion     Pork     Super Bowl     Dinner     Hot Pepper     Fall     Winter     Tailgating     Poker/Game Night     Potluck     Simmer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons olive or vegetable oil
1 1/2 pounds boneless pork shoulder, cut into one-inch cubes
2 medium onions, diced
1 (12-ounce) bottle or can beer
5 to 7 chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce
2 teaspoons ground cumin, or to taste
Salt and freshly ground pepper, to taste

Steps:

  • 1. Heat a large Dutch oven over medium-high heat until very hot, about two minutes. Add the oil. Add the pork and cook, in batches if necessary, until browned on all sides. Transfer the pork to a bowl and set aside.
  • 2. Reduce the heat to low. Add the onions, stirring to scrape up the browned bits from the bottom of the pot. Cover with a tight-fitting lid and cook, stirring occasionally, until the onions are golden and slightly browned around the edges, about 10 minutes. Add the reserved pork, beer, chipotles, adobo sauce, cumin, salt, and pepper; stir until combined. Simmer, covered, stirring occasionally, until the pork is fork-tender, about 1 1/2 hours.

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