Servings: 5 to 6
Chipotles and roasted sweet peppers give this zesty pork stew a Southwestern flavor.
Make Ahead Tips
The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.
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So easy and you can make this as spicy as you want. I have made it several times, and mixed in a few more vegis. Great for cold days!
We had some leftover roasted pork shoulder and this made great use of the leftover pork... as a matter of fact, my husband just came in and said "You know, we still have some of that pork in the freezer ... can you PLEASE make that spicy pork stew again??!!" Most definitely!
My husband and I made this yesterday (October 25) with pork tenderloin, because it was $2.99/lb at Farmboy, and shoulder was $4.99/lb. I generally make 'first time' recipes as printed, but I thought this was a tad meat-dominant, so added extra veg (carrots, potatoes and shallots). I also cannot fathom using water, if broth or beer is an option, so I added extra of both and did not use water. I used one small chipotle and about 1 tbsp of adobo. A taste half way through the cooking process had me a tad worried; the broth was beyond hot, flavour wise. I adjusted seasonings, added 2 more tsps of cumin and another tbsp of Mexican oregano, and let it simmer slowly. The flavours relaxed and I let it sit overnight for dinner this evening. Today, the flavour is balanced. Question . . . who uses 1/2 tsp of ANY dried herb in ANY recipe? Baguette, butter, stew, sigh, yum!
Very robust flavours. I couldn't get chipotles in adobo, so used tomato sauce and a tsp of ground chipotle powder and 2 minced serrano peppers. Omitted the water Also added about a cup of corn kernels. Was pressed for time, so baked uncovered in a rectangular clay roasting pan for about an hour. Served with skillet cheddar corn bread.
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