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 – as seen on Big Flavors from a Tiny Kitchen, originally from Gourmet – serves 6-8
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
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.