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Home -> Soups & Stuff -> Stews
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 tbsp. vegetable oil 3/4 pound boneless pork shoulder, cut into 3/4 inch cubes 3 cups chopped onion 2 tbsp. minced fresh garlic 4 cups chicken broth 2 canned chipotle chilies in adobo, diced 1 tsp. dried oregano 15 ounce can corn kernels, drained diced tomatoes grated Monterey Jack cheese Minced fresh cilantro leaves
Directions
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.
Serves 4.
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