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Mexican Chipotle Pork Stew with Potatoes and Carrots
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Wooden spoon

Ingredients
  

  • 1.5 pounds boneless pork shoulder, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 4 cups chicken broth
  • 3 large potatoes, cubed
  • 4 carrots, sliced into rounds
  • Salt and black pepper to taste
  • Chopped cilantro and lime wedges, for serving

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the pork pieces and brown them on all sides, about 6 to 8 minutes total.
  • Add the onion and cook for 3 minutes until it starts to soften. Stir in the garlic and cook for 1 minute more.
  • Add the chipotle peppers, cumin, and oregano. Stir everything together and cook for 1 minute to release the flavors.
  • Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pot to loosen any browned bits.
  • Add the potatoes and carrots. Reduce the heat to low, cover the pot, and simmer for 45 to 55 minutes until the pork and vegetables are 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

If the broth tastes too mild after simmering, stir in an extra spoonful of adobo sauce from the chipotle can. Leftovers keep well in the fridge for three days and taste even better the next day. For a thicker stew, remove the lid during the last 10 minutes of cooking. Use bone-in pork shoulder if you prefer a richer broth.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board, Wooden spoon