Chipotle Pork Stew Recipes

Steps:

• 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.

Steps:

• Heat oil in a large pot. Add pork and brown well on all sides.
• Add onion and garlic and cook for 5 minutes to lightly brown.
• Stir in tomatillos, chiles, chipotle peppers, broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 1 1/2 to 2 hours or until tender.
• Serve over cooked rice with guacamole and sour cream.

Steps:

• Season the pork cubes with salt, pepper, and paprika. Dredge in the flour. Heat a Dutch oven with 3 tablespoons vegetable oil, 3 turns of the pan, over high heat. Brown the pork on all sides. Remove to a plate, reduce the heat, and add the remaining 1 tablespoon of oil. Add the onions, peppers, celery, and garlic and season with salt and pepper. Cover and sweat for 8 minutes or so. Uncover and stir for 1 to 2 minutes, and then deglaze the pot with the beer and let the liquid reduce, 1 minute more. Add the tomatoes, chipotle and adobo sauce, thyme, and cilantro and heat through. Add the pork back to the pot and simmer over medium-low heat until ready to serve. Char the tortillas or prepare quick-cooking polenta. Serve with lime wedges for topping.

Steps:

• Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
• Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
• Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
• Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

Steps:

• Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through.
• Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.

Steps:

• Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
• Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
• Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.

Steps:

• In a large pot, heat oil over medium. Season pork all over with salt and pepper. Cook until browned on all sides, 6 to 7 minutes. Transfer pork to a plate.
• Add onion and garlic to pot; season with salt and pepper. Cook over medium heat, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
• Add chipotle chiles; cook, stirring, until fragrant, about 1 minute. Add chicken broth, hominy, tomatoes with their juice, pork, and the water. Bring to a boil; reduce heat to a simmer. Cook until an instant-read thermometer inserted into the center of the pork registers 145°F, about 5 minutes.
• Remove pork, and shred with two forks; return to pan, and stir to combine. To serve, ladle soup into bowls, and garnish with cilantro. Serve with lime wedges, if desired.
• Make Ahead
• This dish actually improves when made ahead and refrigerated. After returning shredded pork to soup, let cool completely and store up to 1 day in an airtight container; reheat gently before serving.

Steps:

• Place one tablespoon oil in a large dutch oven or soup pot.
• Sprinkle chops with a small amount of salt and pepper and saute until browned and starting to get crispy.
• Add the diced potatoes, salsa verde, Rotel, chipotle chilis, coffee, beef broth and lime juice.
• Stir well and simmer approximately 30 minutes.
• Potatoes should be tender.
• Add corn and continue to simmer another 10 minutes.
• Mix flour and water in a small jar or container with lid, shaking until well mixed.
• Add one ladle or 1/4 cup of the broth to the jar and mix well.
• Slowly stir this mixture back into the pot of stew, stirring constantly.
• This will thicken the broth.
• Simmer for 5 minutes.
• Add cilantro at the end of cooking time and serve.
• May garnish with more cilantro if desired.

Steps:

• Preheat grill for medium-high heat.
• In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
• Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Steps:

• In a large saucepan, heat oil over medium. Season pork with salt and pepper. Cook until browned on all sides, 6 to 7 minutes. Transfer pork to a plate, and set aside (reserve pan). Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
• Add chiles, and cook until fragrant, about 1 minute. Add broth, hominy, tomatoes, pork, and 2 cups water. Bring to a boil; reduce to a simmer. Cook until an instant-read thermometer inserted in center of pork registers 145 degrees, 3 to 4 minutes.
• Transfer pork to a work surface, and shred with 2 forks; return to pan. Top soup with cilantro, and, if desired, serve with lime wedges.

Steps:

• In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
• Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
• Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

Steps:

• Season beef to taste with salt and pepper.
• Brown beef on all sides in oil in a large skillet, but do not overcrowd pan.
• Add onion, garlic and cumin to skillet.
• Cook, stirring, until onion is tender, about 5 minutes.
• Add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well.
• Simmer, stirring occasionally, over low heat, until meat is tender, about 1 1/2 hours (if stew starts to dry out just add some beef stock or water).
• Add hominy to pan and cook for 15 minutes more, or until dish is heated through.
• Check dish for salt and pepper, if needed.
• Serve in bowls with warmed flour tortillas, if desired.

Steps:

• Prepare the Meat: Cut the pork into large chunks. Put the pork in a saucepan and fill with enough water to cover the meat by 1 inch. Add the bay leaves and crushed garlic. Bring to a boil and skim off the grayish foam that rises to the top during the first few minutes. Decrease the heat to a simmer and cook for 45 minutes, patially covered, or until the pork is tender. (I found I needed to cook the pork double the amount of time.)
• Allow the pork to cool in the stock, then drain reserving 1 cup of the stock. Shred the pork by pulling apart the fibers with two forks or your fingers. Set aside.
• Prepare the Chorizo: Heat 1 tablespoon of the olive oil in a saucepan over medium heat. Add the chorizo to the pan and cook, breaking it apart as you stir, until it achieves a golden brown color and begins to render its fat. (Don't worry if some of the chorizo sticks to the bottom of the pan.) Using a slotted spoon, remove the chorizo from the pan and set it aside.
• Brown the Main Ingredients: Add the remaining 1 tablespoon olive oil to the unwashed pan and set it over medium heat. Add the onion and remaining chopped garlic and saute until the onion begins to get limp and translucent, 3 minutes. Add the shredded pork, season with the salt, and continue sauteing for 3 more minutes. Deglaze the pan by pouring in a couple of tablespoons of the reserved pork stock and scraping the bottom of the pan with a heatproof silicone spatula.
• Finish the Stew: Add the chorizo, tomatoes, chipotles, adobo from canned chipotles, oregano, thyme leaves, and marjoram leaves to the pan. Stir well and simmer for 5 minutes. Pour in the remaining reserved pork stock and continue simmering, uncovered, for 25 minutes.
• Garnish and serve: Pour the finished stew into a large shallow bowl and garnish sprigs of cilantro. SErve with tortilla chips and Mexican crema.

Steps:

• Whisk cilantro, chiles, garlic, honey, lime juice, soy sauce, and cumin together in a bowl and pour into a resealable plastic bag. Add pork tenderloins, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
• Remove tenderloins from the marinade and shake off excess. Discard the remaining marinade and bring pork to room temperature, 20 to 30 minutes.
• Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
• Grill tenderloins on the preheated grill until slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• In a large saauce pan, heat oil over medium heat.
• Season pork with salt and pepper. Cook until browned on all sides, 6-7 minutes.
• Transfer pork to a plater and set aside(reserve pan)
• Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally until onion begins to ssoften aabout 4-5 minutes.
• Add chiles and cook until fragrant, about 1 minute.
• Add broth, hominy, tomatoes, pork and 2 cups of water. Bring to a boil; reduce to a simmer. Cook until and instant-read thermometer inserted in center of pork registers 145 degrees.
• Transfer pork to a work surface and shred with two forks; return to pan.
• Top soup with cilantro and, if desired, serve with lime wedges. Serve with corn tortillas.

Steps:

• Place pork, green chiles, water, chipotle peppers, 1 tablespoon adobo sauce, lime zest and juice, chili seasoning, and liquid smoke in the bottom of a slow cooker. Stir gently to mix.
• Cover and cook on Low until pork is easily shredded, about 7 hours. Shred pork using 2 forks. Let sit in the juices for 15 minutes before serving.