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1
Put the pork in a saucepan and fill with enough water to cover the meat by 1 inch.
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Add the bay leaves and crushed garlic.
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Bring to a boil and skim off the grayish foam that rises to the top during the first few minutes.
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4
Decrease the heat to a simmer and cook for 45 minutes, partially covered, or until the pork is tender.
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5
Allow the pork to cool in the stock, then drain, reserving 1 cup of the stock.
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6
Shred the pork by pulling apart the fibers with your fingers.
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Set aside.
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8
Heat 1 tablespoon of the olive oil in a saucepan over medium heat.
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9
Add the chorizo to the pan and cook, breaking it apart as you stir, until it achieves a golden brown color and begins to render its fat.
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(Dont worry if some of the chorizo sticks to the bottom of the pan.)
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Using a slotted spoon, remove the chorizo from the pan and set it aside.
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Add the remaining 1 tablespoon olive oil to the unwashed pan and set it over medium heat.
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Add the onion and remaining chopped garlic and saute until the onion begins to get limp and translucent, 3 minutes.
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Add the shredded pork, season with the salt, and continue sauteing for 3 more minutes.
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15
Deglaze the pan by pouring in a couple of tablespoons of the reserved pork stock and scraping the bottom of the pan with a heatproof silicone spatula.
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16
Add the chorizo, tomatoes, chipotles, adobo from canned chipotles, oregano, thyme leaves, and marjoram leaves to the pan.
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Stir well and simmer for 5 minutes.
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Pour in the remaining reserved pork stock and continue simmering, uncovered, for 25 minutes.
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Pour the finished stew into a large shallow bowl and garnish sprigs of cilantro.
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Serve with tortilla chips and Mexican crema.
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INGREDIENTS
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22
Pork
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23
You need a fatty cut of meat for this recipe, so if you cannot find shoulder, the only other cut to use is pork butt.
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A lean cut will result in tough and dry pork.
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25
You can easily substitute beef flank steak for the pork.
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The beef only needs to be simmered for 30 minutes, but cooks the same as the pork after that.
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Canned Chipotle Chiles
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Look for the chipotles that are packed in adobo sauce.
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Chipotles are smoked jalapenos and have the heat of a jalapeno, but you can remove the seeds found in the chile if you want to reduce the heat.
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30
ADVANCE PREPARATION
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This dish improves with age as its flavors really blend.
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You can make this recipe up to 1 day in advance.
