Mike Resler
TVWBB Super Fan
This is very tasty! It is also SPICEY! Add the chipotles to your own heat tolerance.
Chipotle Pork Stew
Ingredients:
2 Pounds boneless pork shoulder, cut into one-inch cubes
2 Tablespoons olive or vegetable oil
2 Medium onions, diced
3 Cloves garlic, minced
1 (16-ounce) Bottle or can beer
5 to 7 Chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce
1 (15-once) Can sweet corn, un-drained
2 or 3 Medium red potatoes unpeeled , and diced
1/4 to 1/2 Teaspoon Mexican oregano
2 Teaspoons ground cumin, or to taste
Salt and freshly ground pepper, to taste
Masa Harina or flour to thicken
Directions:
Heat a large Dutch oven over medium-high heat until very hot. 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.
Reduce the heat to low. Add the onions and garlic, 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, corn, cumin, oregano, salt, and pepper; stir until combined. Simmer, covered, stirring occasionally, until the pork is fork-tender, about 1 1/2 hours.
Add the diced red potatoes near the end so they don't get over cooked and mushy.
Thicken as desired.
Chipotle Pork Stew
Ingredients:
2 Pounds boneless pork shoulder, cut into one-inch cubes
2 Tablespoons olive or vegetable oil
2 Medium onions, diced
3 Cloves garlic, minced
1 (16-ounce) Bottle or can beer
5 to 7 Chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce
1 (15-once) Can sweet corn, un-drained
2 or 3 Medium red potatoes unpeeled , and diced
1/4 to 1/2 Teaspoon Mexican oregano
2 Teaspoons ground cumin, or to taste
Salt and freshly ground pepper, to taste
Masa Harina or flour to thicken
Directions:
Heat a large Dutch oven over medium-high heat until very hot. 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.
Reduce the heat to low. Add the onions and garlic, 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, corn, cumin, oregano, salt, and pepper; stir until combined. Simmer, covered, stirring occasionally, until the pork is fork-tender, about 1 1/2 hours.
Add the diced red potatoes near the end so they don't get over cooked and mushy.
Thicken as desired.
