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Servings 6
Prep Time  15 minutes


1 tablespoon vegetable oil
2 pounds well-trimmed boneless pork shoulder cut into 1 1/2-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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