Friday, November 8, 2013

Mexican Pork Stew Crockpot Recipe

Mexican Pork Stew Crockpot Recipe

Ingredients needed:

* 2-pound boneless pork shoulder roast
* 8 ounces of uncooked corizo sausage, casings removed
* 2 cups of cubed red-skin potatoes (2 medium)
* 1 can of diced fire-roasted tomatoes, undrained
* 1 cup of chopped onion (1 large)
* 3 canned chipotle chile peppers in adobo sauce, chopped
* 1 tablespoon of canned adobo sauce
* 2 bay leaves
* 4 cloves of garlic, minced
* 1 teaspoon of dried thyme, crushed
* 1 teaspoon of dried Mexican oregano or regular oregano, crushed
* ½ teaspoon of salt
* ¼ teaspoon of sugar
* 10-ounce package of tortilla chips or 16 corn tortillas, warmed
* 2 avocados, seeded, peeled, and thinly sliced
* 2 cups of crumbled queso fresco (8 ounces)
* Fresh cilantro sprigs (Optional)

Preparation steps:

* Trim fat from pork roast. Cut roast into 1-inch pieces; set aside. In a large skillet, cook sausage over medium heat until browned, using a wooden spoon to break up meat as it cooks. Remove sausage and drain on paper towels.
* In a resealable plastic bag or an airtight container, combine pork pieces, sausage, potatoes, tomatoes, onions, chipotle peppers, adobo sauce, bay leaves, garlic, thyme, oregano, salt, and sugar. Seal bag and chill for up to 24 hours.
* Transfer meat mixture to crockpot. Cover and cook on low for 8 hours.
* Using a slotted spoon, remove pork pieces from crockpot. Using 2 forks, pull pork pieces apart into coarse shreds. Remove and discard bay leaves. Skim fat from tomato mixture. Return shredded pork to crockpot; stir to combine.
* Serve meat mixture in shallow bowls with tortilla chips. Garnish each serving with avocado, queso fresco, and, if desired, cilantro.

(Serves 8)

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