Recipe by Lizzie-Babette
Easy to make, easy to eat, and believe it or not, fairly lowfat/low-cal comfort food. Chipotles add a nice spice, and a sustained heat, but if you aren't sure, go easy to start - one adds a subtle spice, and you can always add more heat later with your favorite hot sauce. Even pre-teen kids love this one, plus it's tasty enough that I've made it for company. Versatile and easy. Adapted from a recipe found on epicurious.com.
Top Review by s'kat
Well, I am giving it a four, although I am sure it deserves a five. If my husband is ever brave enough for me to make this again, I will re-evaluate my stars. I thought it tasted absolutely incredible. I cut up a 1.45 pound piece of pork loin that was pre-marinated in garlic. I used two chipotles and the recommended amount of sauce. Maybe my chipotles were more potent? I don't know, as this was the first time that I have used them (these were MeanChef's recipe. personally I thought they were awesome. They've been in the freezer for a month, so mayhap they have become more potent in that time). Anyhow, the flavour while cooking was wonderful, and they were easy to prepare. I used four pieces of elephant garlic, mincing half and slicing half. When the stew was done, I thought the cubes were perhaps a little dry tasting, I hope I didn't overcook them.. they only went for about 45 minutes. My husband said that he couldn't taste a thing, as they were too hot. I ate almost all of my dish, he ate almost a quarter of his. Quite a role reversal for the night. I really thought it was spectacular, and I have frozen the rest as last-minute emergency weeknight meals. I will definately make this again, though most certainly will cut the chipotle level in half to accomadate my husband's taste and tastebuds. Man. This was great, and I don't care what my husband said!! :) thank you!
- 5 teaspoons olive oil
- 1 1⁄2 lbs lean trimmed pork, cut into 1 inch cubes (dusted with flour, if you like)
- 1 large onion, chopped
- 4 garlic cloves (or more, if you like)
- 2 tablespoons chopped fresh sage or 1 tablespoon dried sage
- pepper, to taste
- 1⁄2 cup dry white wine
- 1 3⁄4 cups unsalted chicken stock
- 1⁄4 teaspoon allspice
- 1 -2 canned chipotle chile, chopped (wear rubber gloves)
- 1 -2 tablespoon adobo sauce, from chipotles (personally, I use about 5 - 7, but we like our food very spicy)
- 1 (14 ounce) can diced tomatoes, with juice (optional)
Directions See How It's Made
- Heat about 1 teaspoon olive oil in heavy large pot or Dutch oven over medium-high heat.
- Add pork and stir until brown, stirring often, about 4 minutes. Do not crowd meat. If you need to brown the pork in batches, you may need to add additional olive oil before adding extra meat to the pan, to prevent burning.
- Transfer pork to bowl.
- Add onion, garlic and sage to pot and sautï¿½ until onion is tender, about 10 minutes.
- Return pork and any juices to pot.
- Season with pepper and add rest of ingredients.
- Simmer over medium heat until pork is tender, about 1 hour.
- Serve with bread for soaking up sauce, or serve over rice or noodles.