Easy, Spiced Pork Stew

Submitted 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."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 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

1. Heat about 1 teaspoon olive oil in heavy large pot or Dutch oven over medium-high heat.
2. 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.
3. Transfer pork to bowl.
4. Add onion, garlic and sage to pot and saut� until onion is tender, about 10 minutes.
5. Return pork and any juices to pot.
6. Season with pepper and add rest of ingredients.
7. Simmer over medium heat until pork is tender, about 1 hour.
8. Serve with bread for soaking up sauce, or serve over rice or noodles.

Reviews

[skat5762]

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!