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Chipotle Pork Stew With Dried Plums

Prep Time: 15 minutes
Servings: 6

• 1 tablespoon vegetable oil
• 2 pounds well-trimmed boneless pork shoulder cut into 1½-inch cubes
• 1 medium onion, cut into wedges
• 2 cloves garlic, finely chopped
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon 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 1½-inch pieces
• 1 cup baby carrots
• 1 cup (about 6 ounces) halved pitted dried plums

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 dried plums; simmer 10 additional minutes or until pork and vegetables are tender.

Nutritional Information (per serving)
Calories  526 
Cholesterol  107mg 
% of Calories from Fat  51% 
Fat  30g 
Sodium  1069mg 
Carbohydrates  43g 
Protein  30g 
Fiber  6g 

California Dried Plum Board -


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