hearty soups: shredded pork stew with chipotle tomato sauce

 When we're planning what to cook, Michael often tells me he feels like something "hearty." I'm spending a few days in Providence and my goal is to make him some hearty soups, putting all the leftovers in the freezer so he misses me lots when I'm gone. :)  The first one I came across in a book series from Food & Wine: Best of the Best Cookbook Recipes, taking recipes from what they consider the 25 best cookbooks of the year. (This was a find at the Ann Arbor Public Library, which has an amaaazing selection of cookbooks. Except also a long waiting list for new and popular items. I guess it's a community with a lot of good cooking going on!) This particular recipe is from Lourdes Castro, from the cookbook Simply Mexican. It looked so good, I just had to try it. It was a little on the spicy side, so be careful with the adobo sauce and chipotles - but don't leave them out. This gives the soup its spicy, smoky flavor.



shredded pork stew with chipotle tomato sauce

ingredients, serves 6

1 lb pork shoulder
2 bay leaves
3 cloves garlic, 2 crushed and 1 chopped
2 T olive oil
1 lb fresh Mexican chorizo, casing removed
1 onion, sliced
1 tsp salt
1 1/2 lb tomatoes (I used 28 oz can san marzano tomatoes with sauce)
1-2 canned chipotle chiles, chopped*
1/4 cup adobo sauce from canned chipotles
1/2 tsp oregano
2 sprigs fresh thyme, leaves removed from stem
2 springs fresh marjoram, leaves removed from stem

 *we used 2 chiles, but it was quite spicy. Start with one and see how you like the spice level.

1. Prepare the meat: Put the pork in a saucepan and fill with enough water to cover meat by 1 inch. Add bay leaves and crushed garlic. Bring to boil and skim off foam. Decrease heat to a simmer and cook 45 minutes, partially covered, or until pork is tender.

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 your fingers. Set aside.

2. Prepare the chorizo: Heat 1 T olive in pan over medium heat. Add chorizo and break apart as you stir, until brown. Using a slotted spoon, remove from pan and set aside.

3. Brown the main ingredients: Add the remaining 1 T 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, salt, and continue sautéing another 3 minutes. Deglaze the pan with a bit of the reserved pork stock. Scrape bottom of pan.

4. Finish the stew: Add the chorizo, tomatoes, chipotles, adobo, oregano, thyme, marjoram to pan. Stir well and simmer 5 minutes. Pour in rest of reserved stock and continue simmering, uncovered, for 25 minutes.

Garnish with cilantro.