Smoky Chipotle Pork Stew with Pinto Beans
Equipment
- Dutch oven
- Wooden spoon
- Cutting board
Ingredients
- 1.5 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 cups chicken broth
- 2 (15-ounce) cans pinto beans, drained and rinsed
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork cubes in a single layer and brown on all sides, about 6 to 8 minutes total. Remove the pork to a plate and set aside.
- Lower the heat to medium and add the diced onion. Cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
- Sprinkle the flour over the onions and stir for 1 minute to form a light roux. Add the minced chipotle peppers, cumin, and oregano, stirring to coat everything evenly.
- Slowly pour in the chicken broth while stirring to prevent lumps. Return the browned pork to the pot along with any juices.
- Add the drained pinto beans and bring the mixture to a simmer. Season with salt and black pepper. Cover and cook on low heat for 45 minutes, stirring occasionally, until the pork is tender and the gravy has thickened.
Notes
For a thicker gravy, remove the lid during the last 15 minutes of simmering and stir more frequently. If the chipotle heat feels too strong, start with one pepper and add the second after tasting. Leftovers reheat well the next day as the flavors settle further, and a splash of broth can loosen the gravy if it thickens in the fridge.
Course: Main Course
Cuisine: Mexican
Equipment: Dutch oven, Wooden spoon, Cutting board
Cuisine: Mexican
Equipment: Dutch oven, Wooden spoon, Cutting board