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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the Meat: Cut the pork into large chunks. Put the pork in a saucepan and fill with enough water to cover the meat by 1 inch. Add the bay leaves and crushed garlic. Bring to a boil and skim off the grayish foam that rises to the top during the first few minutes. Decrease the heat to a simmer and cook for 45 minutes, patially covered, or until the pork is tender. (I found I needed to cook the pork double the amount of time.) | 2. Allow the pork to cool in the stock, then drain reserving 1 cup of the stock. Shred the pork by pulling apart the fibers with two forks or your fingers. Set aside. | 3. Prepare the Chorizo: Heat 1 tablespoon of the olive oil in a saucepan over medium heat. Add the chorizo to the pan and cook, breaking it apart as you stir, until it achieves a golden brown color and begins to render its fat. (Don't worry if some of the chorizo sticks to the bottom of the pan.) Using a slotted spoon, remove the chorizo from the pan and set it aside. | 4. Brown the Main Ingredients: Add the remaining 1 tablespoon olive oil to the unwashed pan and set it over medium heat. Add the onion and remaining chopped garlic and saute until the onion begins to get limp and translucent, 3 minutes. Add the shredded pork, season with the salt, and continue sauteing for 3 more minutes. Deglaze the pan by pouring in a couple of tablespoons of the reserved pork stock and scraping the bottom of the pan with a heatproof silicone spatula. | 5. Finish the Stew: Add the chorizo, tomatoes, chipotles, adobo from canned chipotles, oregano, thyme leaves, and marjoram leaves to the pan. Stir well and simmer for 5 minutes. Pour in the remaining reserved pork stock and continue simmering, uncovered, for 25 minutes. | 6. Garnish and serve: Pour the finished stew into a large shallow bowl and garnish sprigs of cilantro. SErve with tortilla chips and Mexican crema. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	1	lb		575.7346	0.0	102.1816	15.4134
bay leaf	2			-	-	-	-
garlic clove	3		crushed chopped	-	-	-	-
plum tomato	1 1/2	1/2	cored sliced	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chorizo sausage	1	lb		2063.8847	8.437000000000001	109.3178	173.5931
onion	1		sliced	64.0	14.944	1.76	0.16
salt	1	teaspoon		-	-	-	-
adobo sauce				-	-	-	-
chipotle chile	2		canned	-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
thyme	2	sprigs	used	-	-	-	-
marjoram	2	sprigs	used	-	-	-	-
cilantro	1	sprig		0.5111	0.0816	0.0473	0.0116
tortilla chip				-	-	-	-
mexican crema				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.