Best 3 Chipotle Pork Stew Recipes

SMOKIN' CHIPOTLE PORK STEW

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 STEW

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.

SKINNY CHIPOTLE PORK STEW

Steps:

• In a large saucepan, heat oil over medium-high heat. Add pork strips; cook and stir for 4 to 5 minutes or until brown and juices run clear. Remove pork strips from saucepan; set aside. Add red onion and garlic to saucepan. Cook and stir for 3 to 4 minutes or until onion is tender.
• Add corn to saucepan. Cook and stir for 4 minutes. Stir in chicken broth, salsa, and sweet pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Return pork strips to saucepan; heat through. Remove saucepan from heat; stir in tomato and cilantro. If desired, top individual servings with sour cream.
• Tex-Mex Chicken and Corn Soup: Prepare as above, except omit the pork and use 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces.