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Chipotle Tomato Pork Stew with Fire-Roasted Peppers
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 1.5 pounds cubed pork roast
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 fire-roasted red bell peppers, chopped
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the cubed pork roast and cook until browned on all sides, about 5 to 7 minutes.
  • Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the minced chipotle peppers, cumin, and oregano. Cook for 1 minute to release the spices.
  • Pour in the fire-roasted diced tomatoes, chopped fire-roasted red bell peppers, and chicken broth. Bring the mixture to a simmer.
  • Reduce the heat to low, cover the pot, and cook for 1 hour 15 minutes until the pork is fork-tender.
  • Taste and season with salt and black pepper. Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

Brown the pork well in the first step to deepen the flavor of the broth. If the stew tastes too spicy, add an extra splash of broth at the end. Leftovers thicken overnight, so thin them with a little water when reheating on the stove.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board