Spicy Chipotle Pork Stew with Peas and Bell Peppers
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 1/2 pounds pork stew meat, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, diced
- 2 chipotle peppers in adobo sauce, minced
- 4 cups chicken broth
- 2 medium potatoes, cubed
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides.
- Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
- Stir in the bell peppers, chipotle peppers, and cumin. Cook for 2 minutes to release the flavors.
- Pour in the chicken broth, then add the potatoes and carrots. Season with salt and black pepper.
- Bring the stew to a boil, then reduce to a simmer. Cover and cook for 45 minutes until the pork and vegetables are tender.
- Stir in the frozen peas and cook uncovered for 5 more minutes. Adjust salt and pepper if needed before serving.
Notes
Add the peas only in the final minutes so they stay bright and firm. If the stew thickens too much while simmering, add a splash of broth to loosen it. Leftovers reheat well on the stove with a little extra liquid to restore the texture.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife