Mexican Chipotle And Smoked Pork Stew With Chorizo And Buttercup Squash Recipe

Name: Mexican Chipotle And Smoked Pork Stew With Chorizo And Buttercup Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brining and Smoking the Pork and Vegetables; 2 (8) pounds pork shoulder, bone-in; 1/2 (3) cups sugar; 1/3 (2) cups kosher salt; 2 (8) cups boiling water; 3 1/3 ( 24) cups cold water; 24-28 (96)ounces imported Italian whole plum tomatoes (Pastene are excellent), drained (reserve juices); 6 (36-42)ounces white onion,peeled and halved; 1 ounce (1 head)garlic cloves, separated, peel on; Make Smoked Pork Stock(or use Beef Stock) and Assemble the Chili; bones from smoked pork shoulder; cold water to cover ,plus a few inches more; 1(3) small carrot; 1 (3) stalk celery; 1(2) small onion; pinch (1/2 teaspoon) thyme; 1 (4) bay leaf; a few (10) whole black peppercorns; 1 (4) pounds unpeeled, seeded buttercup squash, cut into 1-1 1/2' cubes; a few (6) cloves or allspice berries; 24 -28 (96) ounces imported whole Italian plum tomatoes, drained and juices reserved, chopped; 1-2 (8)Tablespoons bacon, pork or chorizo fat; 1/2 (2)pounds Portuguese chorizo (not Mexican), sliced in 1/4 inch rounds that are then cut in half into crescents; 1 Tablespoon (1/3 cup)pureed chipotles in adobo (if seeds, remove before pureeing with adobo sauce); reserved tomato juices

Servings: persons

Brining and Smoking the Pork and Vegetables
2 (8) pounds pork shoulder, bone-in
1/2 (3) cups sugar
1/3 (2) cups kosher salt
2 (8) cups boiling water
3 1/3 ( 24) cups cold water
24-28 (96)ounces imported Italian whole plum tomatoes (Pastene are excellent), drained (reserve juices)
6 (36-42)ounces white onion,peeled and halved
1 ounce (1 head)garlic cloves, separated, peel on
Make Smoked Pork Stock(or use Beef Stock) and Assemble the Chili
bones from smoked pork shoulder
cold water to cover ,plus a few inches more
1(3) small carrot
1 (3) stalk celery
1(2) small onion
pinch (1/2 teaspoon) thyme
1 (4) bay leaf
a few (10) whole black peppercorns
1 (4) pounds unpeeled, seeded buttercup squash, cut into 1-1 1/2' cubes
a few (6) cloves or allspice berries
24 -28 (96) ounces imported whole Italian plum tomatoes, drained and juices reserved, chopped
1-2 (8)Tablespoons bacon, pork or chorizo fat
1/2 (2)pounds Portuguese chorizo (not Mexican), sliced in 1/4 inch rounds that are then cut in half into crescents
1 Tablespoon (1/3 cup)pureed chipotles in adobo (if seeds, remove before pureeing with adobo sauce)
reserved tomato juices

1
["Pour the sugar and salt into the boiling water and stir til dissolved. Add the cold water.In a heavy ziploc bag or a container that just fits the pork, submerge the pork in the brine and refrigerate for approximately 1 day.", "Remove the pork from the brine and place into a cold or preheated smoker. Using wood chips (I used hickory) and replacing them and replenishing the fuel as needed, smoke the pork for 2- 3 (5-6) hours at 250 degrees F. Let cool, cut into 1 ""cubes.", "Double up 2 disposable aluminum sheet pans (11 x 17 "") or other aluminum pans; riddle them w/ holes made with a strong skewer*, and place tomatoes next to onions and garlic.Smoke next to the pork 1 ( 2-3) hours but remove garlic after 1 hour. Chop tomatoes( keep any juices) and onions. Remove skin from garlic, mince.
2
* This is easiest to do over a cookie rack or grill grates, or over the smoker grates before it is lit.", "With the pork shoulder bones, make a stock with the pork through the peppercorns. Bring to boil, skim foam as it simmers 8 hours. Strain, cool, refrigerate til fat congeals on top. Remove fat and use stock. Or substitute beef stock.", "Cube (unpeeled) buttercup squash into 1"" cubes. Toss w/ a little oil, roast at 450 degrees F til edges are browned and squash just pierces with a skewer.(Do not cook til soft or squash will be mushy in stew.)", "Meanwhile, over medium hot heat, sautee onion in hot pork fat or bacon fat til done but not browned, about 5 minutes. Add chorizo and sautee til fat is rendered, 5-8 minutes. Add smoked chopped onions and garlic and more fat if needed. Sautee a few minutes. Add oregano for a minute. Add tomatoes and chipotle and stir well to heat. Add stock (and reserved tomato juices if need more liquid.) Bring to boil, turn down to simmer for 30 minutes. Add squash and simmer 10 minutes. Adjust seasonings (likely more chipotle puree , tomato or oregano.)", "Top with cubed avocado and serve.
3
Accompany with tortilla chips, tamales or cornbread. Stew flavor will improve after a day or more.", "This dish freezes very well."]

1237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Brining and Smoking the Pork and Vegetables, 2 (8) pounds pork shoulder, bone-in, 1/2 (3) cups sugar, 1/3 (2) cups kosher salt, and more.

Yes, Mexican Chipotle And Smoked Pork Stew With Chorizo And Buttercup Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chipotle And Smoked Pork Stew With Chorizo And Buttercup Squash

How did you like this recipe?

Frequently Asked Questions