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 “Corned Beef”

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    1
    Megan — March 21, 2013 at 7:22 pm

    I definitely look forward to corned beef every year. Yours looks awesome. We actually trekked to CT this year for my mom’s corned beef and cabbage. And I got to take some leftovers home to make corned beef hash!

  2. #
    2
    Erica @ In and Around Town — March 22, 2013 at 9:05 am

    I have never made corned beef myself, but it always looks so tasty!

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    3
    Monica — March 8, 2014 at 1:52 pm

    Hi! I would like to try this for Saint Patrick’s Day this year and wanted to verify that the liquid ingredients added to the dutch oven are not brought to a simmer on the stovetop before being placed in the oven?

    • beantownbaker — March 9th, 2014 @ 10:17 am

      Yep! Just dump it in and throw it in the oven.

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    4
    Monica — March 17, 2014 at 9:27 pm

    I made it today and it turned out SO GOOD! Thank you so much for the recipe. We all loved it! I linked back to you on my website! http://beautifulmess46.blogspot.com/2014/03/corned-beef-and-cabbage-for-saint.html

    • beantownbaker — March 18th, 2014 @ 8:05 am

      So glad you enjoyed it! What a fun day with your little leprechaun!

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