Shredded Pork Stew With Smoky Chipotle Tomato Sauce Recipes

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SHREDDED PORK STEW WITH SMOKY CHIPOTLE TOMATO SAUCE



Shredded Pork Stew With Smoky Chipotle Tomato Sauce image

Tastes like something you would get from a taqueria and it makes great leftovers. It would be great for a party because you can make it ahead and it just tastes better. I doubled the amount of pork and used this for burritos. From Lourdes Castro's Simply Mexican. (I love this Book!)

Provided by cookiedog

Categories     Stew

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb pork shoulder (I used 2 lbs)
2 bay leaves
3 garlic cloves, 2 crushed and 1 chopped
1 1/2 lbs about 7 plum tomatoes, halved lengthwise, cored and sliced
2 tablespoons olive oil
1 lb fresh mexican chorizo sausage, casing removed
1 onion, sliced
1 teaspoon salt
adobo sauce, from canned chipotles (1/4 cup)
2 canned chipotle chiles
1/2 teaspoon dried oregano
2 sprigs fresh thyme, leaves removed from stem (I used 1/4 tsp. dried)
2 sprigs fresh marjoram, leaves removed from stem (I used 1/4 tsp. dried)
1 sprig cilantro
tortilla chips
Mexican crema

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.

Nutrition Facts : Calories 598.3, Fat 47.4, SaturatedFat 16.3, Cholesterol 120.3, Sodium 1664.4, Carbohydrate 9.4, Fiber 2.1, Sugar 4.6, Protein 32.8

QUICK PORK STEW WITH PEPPERS AND TOMATOES



Quick Pork Stew With Peppers and Tomatoes image

This is a pretty, quick and tasty stew. I like to serve it over egg noodles and topped with parmesan cheese. If I'm in the mood for spicy and smokey, I add one or two finely chopped chipotles with some of the adobo sauce when I add the tomatoes.

Provided by Karens Krazy Kitchen

Categories     Stew

Time 1h

Yield 1 stew, 6 serving(s)

Number Of Ingredients 10

2 lbs boneless pork loin, cut into 1 inch pieces
2 teaspoons kosher salt
1 teaspoon pepper, freshly ground
2 tablespoons olive oil
1 medium onion, chopped
2 large bell peppers, red and yellow if you can find them, cut into one half inch squares
4 garlic cloves, chopped
1 (28 ounce) can whole tomatoes, hand squeezed and juices retained
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped

Steps:

  • Trim fat from pork and season with salt and pepper.
  • Heat olive oil in a heavy bottomed pot over medium high heat.
  • Add the pork and cook for about 3 minutes, turning until browned on all sides.
  • Reduce the heat to medium, add the onion and peppers and cook for about 5 minutes, or until onions have softened.
  • Add the garlic after the onions and peppers have cooked for 2 minutes.
  • Stir in the tomatoes and bring to a boil.
  • Reduce heat to low, cover and simmer for 30 minutes.
  • Taste it once simmering and adjust the salt and pepper to suite you taste.
  • Add the chopped basil and parsley, stir once and serve.
  • Note: If using dried basil and parsley, add to the pot when you add the tomatoes.
  • Enjoy!

SHREDDED PORK WITH ROASTED TOMATOES AND CHIPOTLE CHILES



Shredded Pork with Roasted Tomatoes and Chipotle Chiles image

Provided by Priscila Satkoff

Categories     Pork     Tomato     Vegetable     Braise     Sauté     Cocktail Party     Cinco de Mayo     Dinner     Meat     Sausage     Deep-Fry     Party     Tortillas     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 32 pieces, about 8 servings

Number Of Ingredients 21

Tostaditas
8 corn tortillas
Canola oil for frying
Braised Pork
1 pound pork shoulder (pork butt), trimmed of fat, cut into 2-inch pieces
1 small white onion, quartered
2 garlic cloves, crushed
1 tablespoon fine sea salt
Sauce
6 ounces Mexican chorizo, removed from casing
1 tablespoon canola oil
1 small white onion, halved and thinly sliced
2 garlic cloves, minced
2 pounds plum (Roma) tomatoes, roasted, peeled, and chopped
2 teaspoons dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 canned chipotle chiles in adobo, finely chopped
Fine sea salt to taste
1/2 cup Mexican crema or crème fraîche in a squeeze bottle
1 ripe avocado, peeled, pitted, and diced

Steps:

  • 1. To make the tostaditas: Using a 2-inch round cookie cutter, cut 4 rounds from each tortilla. Pour 1/2 inch oil into a large, heavy skillet and heat over high heat until the oil is shimmering. Line a baking sheet with a double thickness of paper towels. Working in batches, add the tortillas to the oil and fry until golden brown, about 1 minute. Using a wire-mesh skimmer, transfer the tostaditas to the paper towels.
  • 2. To braise the pork: Bring 8 cups water to boil in a large casserole or Dutch oven over high heat. Add the pork, onion, garlic, and salt and return to the boil. Reduce the heat to medium-low. Simmer, uncovered, until the pork is fork-tender, about 2 hours. Drain in a colander, discarding the onion and garlic, and let cool slightly. Transfer the pork to a chopping board and shred with 2 forks.
  • 3. To make the sauce: Cook the chorizo in a medium nonstick skillet over low heat, stirring often and crumbling it with a wooden spoon until it turns dark red and some of the oil is released, about 15 minutes. Drain in a fine-meshed sieve to remove the excess oil, and transfer to a bowl.
  • 4. Add the canola oil to the pan and heat over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes, thyme, cloves, and cinnamon and bring to a simmer. Cover and reduce the heat to medium-low. Simmer until the tomatoes give off their juices, about 8 minutes. Add the chorizo, shredded pork, and chipotles and mix well. Cover and simmer to blend the flavors, about 2 minutes. Remove from the heat and add salt. (The pork in its sauce can be cooled, covered, and refrigerated up to 1 day ahead. Reheat slowly before serving.)
  • 5. To serve, place 1 heaping tablespoon braised pork on each tostadita. Garnish with a drizzle of crema and a sprinkle of diced avocado. Serve hot.

CHIPOTLE PORK STEW



Chipotle Pork Stew image

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

Provided by cookiedog

Categories     Stew

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 1/2 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) can tomatillos, drained and roughly chopped or 7 tomatillos, chopped
1 tablespoon minced chipotle chile in adobo
1 cup chicken broth
1/2 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano leaves
1/2 teaspoon salt

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.

SMOKIN' CHIPOTLE PORK STEW



Smokin' Chipotle Pork Stew image

Provided by Pableaux Johnson

Categories     Soup/Stew     Beer     Onion     Pork     Super Bowl     Dinner     Hot Pepper     Fall     Winter     Tailgating     Poker/Game Night     Potluck     Simmer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons olive or vegetable oil
1 1/2 pounds boneless pork shoulder, cut into one-inch cubes
2 medium onions, diced
1 (12-ounce) bottle or can beer
5 to 7 chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce
2 teaspoons ground cumin, or to taste
Salt and freshly ground pepper, to taste

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.

CHIPOTLE PORK POSOLE



Chipotle Pork Posole image

Categories     Sauce     Pork     Side     Stew     Low Sodium     Simmer     Boil

Yield serves 4 as a main course

Number Of Ingredients 12

1 tablespoon olive oil
1 pork tenderloin (about 1 pound), halved crosswise
Coarse salt and freshly ground pepper
1 onion, coarsely chopped
2 garlic cloves, minced
1 tablespoon minced canned chipotle chiles in adobo
2 cans (14 1/2 ounces each) low-sodium chicken broth
2 cans (15 1/2 ounces each) hominy, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes in juice
2 cups water
1/2 cup loosely packed cilantro leaves, for garnish
Lime wedges, for serving (optional)

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.

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