Shredded Pork Stew With Smoky Chipotle Tomato Sauce

My abuela, a force of nature in the kitchen, used to say that the best dishes were born from slow cooking and a little bit of patience. This stew, with its tender shredded pork and smoky, vibrant tomato sauce, always reminds me of her. The way the chipotle peppers infuse the pork with warmth, the subtle sweetness of the tomatoes balancing the savory chorizo – it’s pure comfort in a bowl, a taste of home I crave on chilly evenings.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 6
• Dietary Type: Gluten-Free (ensure tortilla chips are gluten-free)

Ingredients

• 1 lb pork shoulder (I often use 2 lbs)
• 2 bay leaves
• 3 garlic cloves, 2 crushed and 1 chopped
• 1 1/2 lbs (about 7) plum tomatoes, halved lengthwise, cored and sliced
• 2 tablespoons olive oil
• 1 lb fresh Mexican chorizo sausage, casing removed
• 1 onion, sliced
• 1 teaspoon salt
• 1/4 cup adobo sauce, from canned chipotles
• 2 canned chipotle chiles
• 1/2 teaspoon dried oregano
• 2 sprigs fresh thyme, leaves removed from stem (I used 1/4 tsp dried thyme)
• 2 sprigs fresh marjoram, leaves removed from stem (I used 1/4 tsp dried marjoram)

Garnish

• 1 sprig cilantro
• Tortilla chips
• Mexican crema

Equipment Needed

• Large saucepan or Dutch oven
• Slotted spoon
• Heatproof silicone spatula
• Large shallow bowl (for serving)

Instructions

1. Prepare the Meat: Cut the pork into large chunks.
2. Put the pork in a saucepan or Dutch oven and fill with enough water to cover the meat by 1 inch.
3. Add the bay leaves and crushed garlic.
4. Bring to a boil over high heat. Skim off the grayish foam that rises to the top during the first few minutes. This step is important for a clean-tasting broth.
5. Decrease the heat to a simmer, partially cover the pot, and cook for 45 minutes, or until the pork is tender. (I often find I need to cook the pork for double the amount of time, so check for tenderness after 45 minutes and continue cooking if necessary.)
6. Allow the pork to cool in the stock, then drain, reserving 1 cup of the stock. Don’t discard the stock – it’s liquid gold!
7. Shred the pork by pulling apart the fibers with two forks or your fingers. Set aside.
8. Prepare the Chorizo: Heat 1 tablespoon of the olive oil in a saucepan over medium heat.
9. Add the chorizo to the pan and cook, breaking it apart as you stir, until it achieves a golden brown color and begins to render its fat. (Don’t worry if some of the chorizo sticks to the bottom of the pan.)
10. Using a slotted spoon, remove the chorizo from the pan and set it aside.
11. Brown the Main Ingredients: Add the remaining 1 tablespoon olive oil to the unwashed pan (all those lovely browned bits add flavor!) and set it over medium heat.
12. Add the onion and remaining chopped garlic and sauté until the onion begins to get limp and translucent, about 3 minutes.
13. Add the shredded pork, season with the salt, and continue sautéing for 3 more minutes, allowing the pork to pick up some color.
14. Deglaze the pan by pouring in a couple of tablespoons of the reserved pork stock and scraping the bottom of the pan with a heatproof silicone spatula. This step releases all the flavorful browned bits stuck to the bottom.
15. Finish the Stew: Add the chorizo, tomatoes, chipotles, adobo sauce from canned chipotles, oregano, thyme leaves, and marjoram leaves to the pan.
16. Stir well and simmer for 5 minutes, allowing the flavors to meld.
17. Pour in the remaining reserved pork stock and continue simmering, uncovered, for 25 minutes. This allows the sauce to thicken and the flavors to deepen.
18. Garnish and Serve: Pour the finished stew into a large shallow bowl and garnish with sprigs of cilantro. Serve with tortilla chips and Mexican crema.

Expert Tips & Tricks

• Don’t skip the browning: Searing the pork and chorizo adds depth of flavor that you just can’t get any other way.
• Taste and adjust: After simmering the stew for 25 minutes, taste it and adjust the seasoning as needed. You might want to add a pinch more salt, a squeeze of lime juice, or a dash of hot sauce.
• Spice it up (or down): If you prefer a milder stew, remove the seeds from the chipotle peppers before adding them. If you like it spicy, add an extra pepper or two!
• Make Ahead: This stew is even better the next day, as the flavors have more time to develop. Make it a day ahead of time and simply reheat it before serving.
• Pork Substitute: While pork shoulder works best, you can substitute it with other cuts of pork like pork loin. If you use a leaner cut, be sure to add a tablespoon of oil to the pot when browning the meat.

Serving & Storage Suggestions

Serve this stew hot in a large bowl, garnished with fresh cilantro, a dollop of Mexican crema, and a generous pile of tortilla chips for dipping. It’s also fantastic served over rice or polenta.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a saucepan over medium heat, or in the microwave. The stew can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	598 kcal	N/A
Calories from Fat	426 g	71%
Total Fat	47.4 g	72%
Saturated Fat	16.3 g	81%
Cholesterol	120.3 mg	40%
Sodium	1664.4 mg	69%
Total Carbohydrate	9.4 g	3%
Dietary Fiber	2.1 g	8%
Sugars	4.6 g	N/A
Protein	32.8 g	65%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegetarian Version: Substitute the pork with 1 lb of firm tofu, pressed and cubed. Omit the chorizo or replace it with vegetarian chorizo.
• Spicier Stew: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the stew.
• Different Tomatoes: If you can’t find plum tomatoes, use canned diced tomatoes instead.
• Creamy Stew: Stir in a dollop of sour cream or Greek yogurt at the end for a creamier texture.
• Corn Tortillas: Substitute the tortilla chips with warm corn tortillas for a more authentic experience.
• Beans: Add a can of drained and rinsed pinto beans or black beans for added fiber and protein.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork shoulder is recommended for its tenderness and flavor, you can use other cuts like pork loin or pork butt. Just adjust the cooking time accordingly.

Q: Can I make this in a slow cooker?
A: Yes! Brown the pork and chorizo first, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.

Q: What if I don’t have fresh thyme and marjoram?
A: Dried herbs are perfectly fine. Use 1/4 teaspoon of each in place of the fresh herbs.

Q: How do I prevent the pork from drying out when shredding?
A: Let the pork cool slightly in the reserved cooking liquid before shredding it. This helps to keep it moist.

Q: Can I add other vegetables to the stew?
A: Absolutely! Bell peppers, corn, or zucchini would be great additions. Add them during the last 15 minutes of cooking.

Final Thoughts

I hope this recipe brings as much joy to your kitchen as it has to mine. This Shredded Pork Stew with Smoky Chipotle Tomato Sauce is a fantastic dish to share with friends and family, perfect for a cozy night in or a festive gathering. Don’t be afraid to experiment with the ingredients and make it your own. Let me know what you think, and be sure to share your culinary creations with me!