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.
One Year Ago: Butterflied, Broiled Chicken
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Jen made the meatballs for our family. She made both regular spaghetti and spaghetti squash for the carb watchers in the family. I chose the spaghetti squash to go with the meatballs and it was delicious! My only dissapointment was there were none left over when I checked the fridge for lunch! I can’t wait to make these!!!
beantownbaker — December 1st, 2013 @ 6:51 pm
Let me know how they turn out for you. I’ve subbed bacon for the prosciutto in the meatballs in the past before. It makes a LOT so be ready for leftovers/
I use a 19 oz package of Johnsonville Italian sausage (hot) for the ground pork and prosciutto when i make these meatballs. The gelatin is a key ingredient (don’t omit).
I grew up in an Italian home and I gotta tell ya this is my go-to recipe for the best meatballs and spaghetti sauce.
Making it this weekend for my manicotti — looking forward to the compliments!
beantownbaker — March 25th, 2014 @ 9:27 pm
So glad you agree that this is a great recipe! The gelatin is definitely a key ingredient.