Ingredients Jump to Instructions ↓

  1. 1 tbsp. vegetable oil

  2. 340 g boneless pork shoulder, cut into 3/4 inch cubes

  3. 3 cups chopped onion

  4. 2 tbsp. minced fresh garlic

  5. 4 cups chicken broth

  6. 2 canned chipotle chilies in adobo, diced

  7. 1 tsp. dried oregano

  8. 420 g can corn kernels, drained

  9. diced tomatoes

  10. grated Monterey Jack cheese

  11. Minced fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium high heat. Add pork and cook 3 to 5 minutes, stirring frequently, until browned. Add onions and garlic and cook about 5 minutes, stirring occasionally, until tender and browned. Transfer pork mixture to a crockpot. Add broth, chipotles, oregano and corn and stir to blend. Cover and cook on High 4 to 5 hours or on Low 6 to 8 hours until pork is tender. Divide stew between bowls, garnish with tomatoes, Monterey Jack and cilantro and serve.


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