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Pork chile rojo stew topped with crumbled cheese and diced white onions in a black bowl with flour tortillas on the side and a dish of sauce, onions and black pepper.

Pork Chile Rojo Stew

lime-cotija crema, onions, marjoram, corn tortilla

STARS

Slow-roast pork shoulder with tomatoes, potatoes, chickpeas, and spices until it's a warm and hearty stew. Serve with lime and a bit of dried marjoram to sprinkle on the top.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours
Active Time:  30 minutes
Ingredients

Stew

  • 1 pound pork shoulder, diced into 1-inch cubes
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound russet potatoes, peeled and diced
  • 1 tablespoon canola oil
  • 8 ounces chorizo sausage, diced
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 1 15-ounce can tomato purée
  • 1 can chipotle in adobo, minced or puréed in a blender or food processor
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar

Lime Cotija Crema

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 lemon, zested
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt, to taste
  • ¼ cup crumbled cotija cheese

Garnish

  • ¼ yellow onion, diced
  • 2 teaspoons dried marjoram
  • 4 tortillas, for serving
Directions
1
In a large pot with a lid, combine the pork, marjoram, thyme, bay leaf, ½ teaspoon salt, and enough water to cover the meat. Bring to a boil, then reduce to a simmer and cook for 1-2 hours, until the meat is very tender. 
2
Place a steamer basket in a large saucepan with 1 inch of water. Add the potatoes, cover, and steam over medium-high heat until fork-tender, about 10-15 minutes. Drain. 
3
In a separate saucepan, heat the oil on high until one line of smoke appears.
4
Add the chorizo and cook until lightly browned and fragrant.
5
Add the garlic and onions and cook until fragrant.
6
Add the puréed tomatoes and chipotle, chickpeas, salt, sugar, braised pork, braising liquid and steamed potatoes.
7
Bring to a simmer and cook for 30 minutes, or until desired flavor is achieved.
8
Combine the crema ingredients in a bowl.
9
To serve, divide the stew between bowls. Top with diced onions, marjoram and lime cotija crema. Serve with tortillas on the side. 

Pork Chile Rojo Stew

lime-cotija crema, onions, marjoram, corn tortilla

STARS

Slow-roast pork shoulder with tomatoes, potatoes, chickpeas, and spices until it's a warm and hearty stew. Serve with lime and a bit of dried marjoram to sprinkle on the top.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Stew

  • 1 pound pork shoulder, diced into 1-inch cubes
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound russet potatoes, peeled and diced
  • 1 tablespoon canola oil
  • 8 ounces chorizo sausage, diced
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 1 15-ounce can tomato purée
  • 1 can chipotle in adobo, minced or puréed in a blender or food processor
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar

Lime Cotija Crema

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 lemon, zested
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt, to taste
  • ¼ cup crumbled cotija cheese

Garnish

  • ¼ yellow onion, diced
  • 2 teaspoons dried marjoram
  • 4 tortillas, for serving

Directions

1
In a large pot with a lid, combine the pork, marjoram, thyme, bay leaf, ½ teaspoon salt, and enough water to cover the meat. Bring to a boil, then reduce to a simmer and cook for 1-2 hours, until the meat is very tender. 
2
Place a steamer basket in a large saucepan with 1 inch of water. Add the potatoes, cover, and steam over medium-high heat until fork-tender, about 10-15 minutes. Drain. 
3
In a separate saucepan, heat the oil on high until one line of smoke appears.
4
Add the chorizo and cook until lightly browned and fragrant.
5
Add the garlic and onions and cook until fragrant.
6
Add the puréed tomatoes and chipotle, chickpeas, salt, sugar, braised pork, braising liquid and steamed potatoes.
7
Bring to a simmer and cook for 30 minutes, or until desired flavor is achieved.
8
Combine the crema ingredients in a bowl.
9
To serve, divide the stew between bowls. Top with diced onions, marjoram and lime cotija crema. Serve with tortillas on the side.