Chipotle Pork Stew

cookiedog's Note:

This recipe is adapted from a grocery store circular. Serve this with rice, guacamole, and sour cream. This would also be good in burritos.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 1 tablespoon vegetable oil
• 1 ½ lbs country-style boneless pork ribs , cubed (for less fat, substitute pork loin chops)
• 1 small onion , peeled and chopped
• 2 garlic cloves , minced
• 1 (4 ounce) can green chilies, diced or 2 anaheim chilies , roasted peeled and diced
• 1 (7 ounce) cantomatillos, drained and roughly chopped or 7 tomatillos , chopped
• 1 tablespoon minced chipotle chile in adobo
• 1 cup chicken broth
• ½ tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano leaves
• ½ teaspoon salt

Directions:

1. Heat oil in a large pot. Add pork and brown well on all sides.
2. Add onion and garlic and cook for 5 minutes to lightly brown.
3. 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.
4. Serve over cooked rice with guacamole and sour cream.

Reviews

[jane49423]

This was delicious. I used country style boneless ribs. After I browned it, I put it in the oven for 350 degrees for about 2 hours. So tender! Next time I might add one more phipotle - we like it hot. Otherwise, wouldn't change a thing!

[itsjudyg]

This was great, made it as directed with just a bit more chipolte because I had it left over and the garnished with fresh cilantro.

[Heaven's Kitchen]

What I made from this recipe was phenomenal, but since I had to change it up so much, I won't leave stars. I'm guessing that if I had been able to get all of the ingredients to make this as written, it would have been rated about 12 stars, though! I live in a very rural area and access to some ingredients is sometimes hard to come by, so I wasn't able to find canned or fresh tomatillos. I still wanted to try the recipe, though, so I used a jar of Pace Salsa Verde in place of the tomatillos. I just used the whole jar and left out the chicken stock altogether. I also used a very lean roast and just cooked it whole, without browning it first. (I was in a hurry!) The chipotle in this is the vital ingredient, I think. (Yes, I can find chipotle, but no tomatillos!). I have tried many similar recipes, but this is the closest thing I've found to the chile verde that is served at my favorite Mexican restaurant, and I'm sure it's the smokiness of the chipotles that is what puts this recipe far above any others that I've tried. Maybe someday I'll find some tomatillos and can try this as written. Until then, I'll keep using the Pace Salsa Verde, since it produced a very good result. I'm so glad to have found this!