SMOKIN' CHIPOTLE PORK STEW
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
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.
SHREDDED PORK STEW WITH SMOKY CHIPOTLE TOMATO SAUCE
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
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
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
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.
LEFTOVER PULLED PORK STEW
A little too hearty to be called a soup, this recipe is a great way to use leftover pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with sour cream and crackers or your favorite tortilla chips.
Provided by Mama Delilah
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h25m
Yield 16
Number Of Ingredients 22
Steps:
- Heat olive oil in a large stockpot over medium-low heat. Add jalapenos, bell peppers, onions, and garlic and sweat in the hot oil, stirring occasionally, about 5 minutes. Add chicken stock, diced tomatoes, and tomato puree. Stir.
- Increase heat and bring mixture to a boil. Reduce heat to a simmer. Add pork, black beans, and corn. Season with cumin, chili powder, chipotle powder, sazon, cayenne, salt, and pepper. Simmer, stirring occasionally, until stew reaches desired consistency, about 45 minutes.
- Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.
Nutrition Facts : Calories 476.5 calories, Carbohydrate 47 g, Cholesterol 98.4 mg, Fat 14.9 g, Fiber 9.9 g, Protein 39.4 g, SaturatedFat 6 g, Sodium 2916 mg, Sugar 8.5 g
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