Chipotle Pork Stew
My spicy take on a New Mexico Green Chile Stew. I like using Country Style Ribs because the fat and bones add so much flavor. Be sure to rinse the meat to remove any stray bone fragments that occur when slicing. Chipotle peppers, which are smoked jalapenos, bring a bracing, earthy component to this stew.
CHIPOTLE PORK STEW
4 lbs Country Style Pork Ribs (with bones), rinsed and patted dry, large pieces of meat cut into bite size pieces
Coarse salt
Freshly ground pepper
Garlic powder
Onion powder
1 large yellow onion, chopped
6 -8 garlic cloves, coarsely chopped
1 14-oz can diced tomatoes/green chiles
8 canned chipotle peppers, chopped, with
1 tsp juice from the can
2 tsp. ground cumin
2 tsp. dried Mexican oregano
Dash cayenne pepper
2 tbl. soy sauce
2 tbl. Worcestershire sauce
2 Bay Leaves
1-2 tsp. flour
Cilantro, for garnish
Season pork liberally with salt, pepper, garlic and onion powders. Set aside. Combine remaining ingredients, except flour and cilantro, and combine with pork. Marinate in refrigerator overnight. Place in crock pot or slow cooker and cook for 8 hours on low. Skim fat and adjust seasoning. If stew is too thin, add 1-2 tsp. flour, turn up to high and cook uncovered for 30-45 minutes, or until stew is thickened. Remove bones and bay leaves before serving. Garnish with fresh cilantro, if desired. Delicious with rice, black beans and tortillas.
