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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/4 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes |
1/4 teaspoon dried marjoram |
1/4 teaspoon dried thyme |
3 bay leaves |
3/4 pound red potatoes, cut into 1/2-inch dice |
2 tablespoons vegetable oil |
1 large fresh chorizo, casing removed |
1 medium onion, finely chopped |
1 garlic clove, minced |
1 can peeled italian tomatoes, chopped and drained |
2 chipotle chiles in adobo, plus 4 teaspoons sauce, seeded and minced |
salt and sugar, for seasoning |
Directions:
1. In a large saucepan, simmer the pork, marjoram, thyme and bay leaves in 4 cups of salted water, partially covered, until the meat is tender, 45 minutes. Using a slotted spoon, transfer the pork to a plate; let cool slightly, then tear it into smaller pieces. Skim the fat from the pork broth; reserve 1 1/2 cups.
2. In a large saucepan of boiling salted water, cook the potatoes until just tender, about 8 minutes. Drain well.
3. In a medium, deep skillet, heat the oil. Add the chorizo and stir over moderately low heat, breaking it up, until cooked through, 10 minutes; transfer to a plate. Add the pork and onion to the skillet and cook over moderate heat, stirring, until well-browned, 10 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and chorizo and cook for 5 minutes. Add the potatoes, chipotle, adobo sauce and the 1 1/2 cups of pork broth; simmer for 10 minutes. Season with salt and a pinch of sugar and serve.
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