Monday’s Bread Bowl: Chipotle and Pork Stew

A hearty and hot combo to welcome fall

Tender pork pieces simmered with smoked chipotle peppers combine a meaty flavor with an earthy spiciness that rolls right from the tongue to the back of the throat. We’ve been cooking Chipotle and Pork Stew for several years. Canned chipotle peppers (in adobo sauce) may be found in the International Foods aisle of most major supermarkets in the Latino foods section. Here is the recipe:

What you will need:

1 wooden spoon
1 pot with lid
2 tablespoons vegetable oil
2 garlic cloves, chopped fine
1 medium-sized onion, chopped
1 can chipotle peppers packed in adobo sauce (7 oz)
2 cups water
2 lbs pork pieces, cut into 1 to 1 and 1/2-inch cubes
Pinch of salt and pepper

Cooking and Directions:

Heat pot on medium-high heat. Add oil to heated pot. Next, add garlic and onions. Sautee onions and garlic until onions turn translucent. Add pork pieces and allow them to sear on all sides for several minutes. Pour in water and ½ can of chipotle. Once liquid starts bubbling, lower heat to simmer and cover pot to cook for 50 minutes. Pork will be tender when done. Serve with bread, tortillas, or steamed rice.