Chipotle Pork Stew with Prunes
This Chipotle Pork Stew is the definition of comfort food. Slow simmering lets the pork absorb the complex flavors of chiles, orange and spices. Prunes and an array of vegetables add the finishing touch to this warming winter meal.
Ingredients
- 1 TBSP vegetable oil
- 2 lbs well-trimmed boneless pork shoulder cut into 1 1/2-inch cubes
- 1 medium onion cut into wedges
- 2 cloves garlic finely chopped
- 2 tsp salt
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried thyme leaves
- 1 can 28 ounces diced tomatoes, undrained
- 1 cup orange juice
- 1 to 2 canned chipotle chiles in adobo sauce, finely chopped, adobo sauce reserved
- 2 medium potatoes cut into 1 1/2-inch pieces
- 1 cup baby carrots
- 1 cup about 6 ounces halved pitted Prunes
Instructions
- In large Dutch oven or saucepan, heat oil over medium-high heat until hot.
- Add pork; cook 5 minutes or until browned, stirring occasionally.
- Add onion, garlic, salt, cumin, cinnamon and thyme; cook and stir 4 to 5 minutes or until onion is translucent.
- Add tomatoes, orange juice, chipotle chiles and 1 to 2 tablespoons of the reserved adobo sauce; bring to a boil.
- Reduce heat to low. Cover; simmer 30 minutes.
- Add potatoes and carrots; simmer 20 minutes.
- Stir in Prunes; simmer 10 additional minutes or until pork and vegetables are tender.
Notes
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Nutrition
Calories: 321kcalCarbohydrates: 40gProtein: 21gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 62mgSodium: 869mgPotassium: 999mgFiber: 5gSugar: 17gVitamin A: 3280IUVitamin C: 38mgCalcium: 60mgIron: 3mg