Chipotle Pork Stew

Can you believe it’s still stew weather in Boston? Seriously! Last week I was wearing skirts and jackets most of the week and this week, it’s rain gear and pants. With highs in the 50s and clouds every day, I just want to snuggle on my couch with some warm comforting foods. Boston apparently didn’t get the memo that it’s almost Memorial Day…

I served this stew over some plain quinoa and I have to admit it was a bit too spicy for me. Of course, I’m a big wimp when it comes to spice, so I’m sure anyone else wouldn’t have thought it was too spicy. Hubby thought it had just the right amount of spice in it.

This is another meal that reheats well so Hubby and I enjoyed the leftovers for lunch a couple days in a row.

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Chipotle Pork Stew

Yield: 6-8

Ingredients:

2 Tbsp olive 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 Tbsp adobo sauce
2 tsp ground cumin
Salt and freshly ground pepper, to taste

Directions:

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.

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.

Recipe as seen on Big Flavors from a Tiny Kitchen, originally from Gourmet

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6 Responses to “Baked Pork Chops with Parmesan-Sage Crust”

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    1
    nutmegnanny — November 6, 2009 at 4:05 pm

    Wow these look awesome! I love how juicy the pork looks and I love the crunchy breading…yum!

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    2
    Mandy — November 6, 2009 at 4:14 pm

    I was looking for a new pork chop recipe to make when my mother in law is up this week. This looks perfect! Thanks!!

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    3
    Carolin309 — November 7, 2009 at 12:59 am

    Thanks for recipe. Tried it and it was good. I used Reggiano and added a bit more than suggested but you can rarely go wrong with a little extra cheese. I’ll have to share my pork roast recipe.

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    4
    Jamie — November 10, 2009 at 12:57 am

    These look awesome, my finace loves pork chops so I will definitely be giving these a try!

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    LolliCakes — November 13, 2009 at 12:13 am

    I made these last night for company…following your recipe using the panko crumbs and double dipping…and OMG – they were wonderful!!! I want to do them with chicken next time…thank you – you made me a star!!!

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    6
    Jen — November 13, 2009 at 5:08 am

    Chicken would be great!

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