Smokin Chipotle Pork Stew Recipes

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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.

BRAISED PORK STEW



Braised Pork Stew image

Pork tenderloin becomes amazingly tender in this braised stew. It's a fantastic meal for a cold winter night. -Nella Parker, Hersey, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pound pork tenderloin, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
5 tablespoons all-purpose flour, divided
1 tablespoon olive oil
16 ounces assorted frozen vegetables
1-1/2 cups reduced-sodium chicken broth
2 garlic cloves, minced
2 teaspoons stone-ground mustard
1 teaspoon dried thyme
2 tablespoons water

Steps:

  • Sprinkle pork with salt and pepper; add 3 tablespoons flour and toss to coat. In a large skillet, heat oil over medium heat. Brown pork. Drain if necessary. Stir in vegetables, broth, garlic, mustard and thyme. Bring to a boil. Reduce heat; simmer, covered, until pork and vegetables are tender, 10-15 minutes., In a small bowl, mix remaining flour and water until smooth; stir into stew. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 646mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

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.

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

HEARTY PORK STEW



Hearty Pork Stew image

This spicy slow-cooked stew from Rebecca Overy of Evanston, Wyoming combines tender chunks of pork with colorful tomatoes and green peppers. "I garnish bowls of it with chopped hard-cooked eggs and green onions," she adds.

Provided by Taste of Home

Categories     Dinner

Time 8h40m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 to 2 pounds boneless pork, cut into 1-inch cubes
4 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 medium onion, chopped
1 medium green pepper, chopped
1/3 cup reduced-sodium soy sauce
1 to 2 tablespoons chili powder
1 tablespoon dried celery flakes
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/3 cup cornstarch
1/3 cup cold water
Hot cooked noodles

Steps:

  • In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8-10 hours or until meat is tender. , Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Serve in bowls with noodles. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 176 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 753mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

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