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Chipotle Pork Stew with Dried Plums

Slow simmering lets the pork absorb the complex flavors of chiles, orange and spices. Dried plums and an array of vegetables add the finishing touch.

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Prep Time   15 min Cook Time   1 hour, 15 min. Serves  6

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


Directions

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.


Nutrition Facts

Calories
397
Cholesterol
101mg
% of Calories from Fat
30%
Total Fat
13g
Sodium
1282mg
Carbohydrate
35g
Protein
33g
Fiber
4g
Potassium
1055mg