{"id":20528,"date":"2019-02-19T21:51:54","date_gmt":"2019-02-19T20:51:54","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=20528"},"modified":"2021-11-11T18:16:35","modified_gmt":"2021-11-11T17:16:35","slug":"easy-pork-stew-with-a-can-of-chipotles-adobados-chillies-in-adobo-sauce","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=20528","title":{"rendered":"Easy Pork Stew with a Can of Chipotle in Adobo Sauce"},"content":{"rendered":"\n

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I don’t know if a can of chipotles adobados\/en adobo <\/em>(smoked chillies in adobo sauce) is used by serious Mexican cooks, but it’s probably the first ready-to-use sauce I can sincerely recommend. When last week I bought some pork to make MJ’s extraordinary Carne Adovada<\/a> and realised I didn’t have time to make the necessary chile sauce, I thought why not give the forgotten can of chipotle a chance? The former sauce comes from New Mexico, the latter from Mexico… I was curious to see the similarities. I knew I should find a proper Mexican recipe to compare with MJ’s chile sauce made from the scratch<\/a>, but I had no time and the can was sitting there for months… Anyway, all I hoped for was a smokey-flavoured stew with a fiery kick. And I obtained it!<\/p>\n\n\n\n

I hate ready-to-use sauces, so if it wasn’t for an extremely enthusiastic Mexican shop owner and the whole chillies inside I would never even look at this one either. Though they do have a surprisingly good taste, I still am convinced that if used alone, canned chipotles lack a lot compared to homemade, but I will probably never know since I couldn’t imagine not improving it by adding garlic, onions, chilli powder, dried chillies, allspice and some Mexican oregano (I bought it inspired by MJ’s dish and her cooking in general<\/a>, and of course it’s used in Mexican cuisine too!). In spite of all these additional ingredients, it still was a shortcut, I loved this quick vaguely Mexican-style dish and will certainly keep a can of chipotles adobados in case of emergency. (Though I will make chipotles adobados from the scratch one day!).<\/p>\n\n\n\n

If you want to learn how to make the above-mentioned Carne Adovada (it’s easy and irresistible!) or simply to discover thousands of fabulous inspiring recipes from New Mexico (and not only!), I strongly encourage you to visit MJ’s Kitchen.<\/a><\/p>\n\n\n\n

TIPS: In certain countries (such as USA), chipotles in adobo sauce are available even in basic supermarkets. In my city they are sold in Latin-American Food groceries, but I know you can easily buy them on internet, practically worldwide. I’ve used the La Coste\u00f1a brand (a 7 oz\/almost 200g can) which seems to be the most popular.<\/p>\n\n\n\n

This stew can be prepared in the oven, of course. <\/p>\n\n\n\n

Use any pork cut fit for long simmering (shoulder or neck is what I usually buy for stews). The shoulder usually has some fatty parts which I remove while cutting it up, but it’s up to you if you do it or not.<\/p>\n\n\n\n

It’s difficult to advise how much of the chipotle en adobo you should use. Adapt it to your heat resistance level, start with a small amount and add more during the cooking process, if required.<\/p>\n\n\n\n

I had this meat shredded and put into wraps, with some raw vegetables, herbs and sauces (this is my favourite way and I guess a certain variation of a burrito), but it would also be perfect with potatoes or with bread and a green salad. <\/p>\n\n\n\n

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Preparation: about 3 hours (or more, depending on the meat)<\/em><\/p>\n\n\n\n

Ingredients (serves four):<\/em><\/p>\n\n\n\n

1 kg pork shoulder cut into 4-5 cm (about 1 1\/2-2 in) chunks (or another pork cut of your choice), fattiest parts cut off<\/em><\/p>\n\n\n\n

1\/2-2\/3 small can of chipotles en adobo, chopped (I’ve used La Coste\u00f1a 7oz\/199g can)<\/em><\/p>\n\n\n\n

2 tablespoons of slightly hot chilli powder, for example Kashmiri chilli powder<\/em><\/p>\n\n\n\n

a small handful of dried and chopped\/torn mild chilli, such as pasilla<\/em><\/p>\n\n\n\n

2 medium onions, cut into 8 pieces each<\/em><\/p>\n\n\n\n

4 big garlic cloves, sliced<\/em><\/p>\n\n\n\n

6-8 allspice berries (I put them in a muslin bag, but you can add them as they are)<\/em><\/p>\n\n\n\n

salt, pepper<\/em><\/p>\n\n\n\n

2 heaped tablespoons Mexican oregano (skip it if you have only Greek oregano; the taste is different)<\/em><\/p>\n\n\n\n

homemade chicken stock or water<\/em><\/p>\n\n\n\n

Put all the ingredients into a pot, cover with stock or water (5 cm\/2 in. above the meat), and simmer at the low heat for about three hours (or more, depending on the meat). <\/p>\n\n\n\n

You might want to check and adjust the seasoning after two hours.<\/p>\n","protected":false},"excerpt":{"rendered":"

I don’t know if a can of chipotles adobados\/en adobo (smoked chillies in adobo sauce) is used by serious Mexican cooks, but it’s probably the…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[120,184],"tags":[12],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/20528"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20528"}],"version-history":[{"count":20,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/20528\/revisions"}],"predecessor-version":[{"id":21367,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/20528\/revisions\/21367"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}