Smokin' Chipotle Pork Stew
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons olive or vegetable 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 tablespoons adobo sauce
- 2 teaspoons ground cumin, or to taste
- salt and freshly ground pepper, to taste
- Carbohydrate 15 g(5%)
- Cholesterol 121 mg(40%)
- Fat 38 g(59%)
- Fiber 3 g(11%)
- Protein 32 g(63%)
- Saturated Fat 11 g(56%)
- Sodium 1403 mg(58%)
- Calories 552
Preparation 1. 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. 2. 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. TipServe this dish as a stew or transfer the pork to a cutting board. With two forks, shred the chunks into small pieces and use as a filling for tacos or sandwiches. Reprinted with permission from Gameday Gourmet by Pableaux Johnson, © July 2007 ESPN Books
Preparation 1. 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. 2. 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. TipServe this dish as a stew or transfer the pork to a cutting board. With two forks, shred the chunks into small pieces and use as a filling for tacos or sandwiches. Reprinted with permission from Gameday Gourmet by Pableaux Johnson, © July 2007 ESPN Books
