CHIPOTLE PORK STEW WITH DRIED PLUMS
Servings 6
Prep Time 15 minutes
Ingredients
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 1 1/2-inch pieces
1 cup baby carrots
1 cup (about 6 ounces) halved pitted dried plums
Preparation
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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