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Oh, my! This turned out to be great!
When I tried the Tempranillo, the other day, then read more about it later on, there was a mention of its going very well with chipotle.
With that in mind, I decided to make something with pork and chipotle, but wasn't quite sure which way to take it. Deciding each part of this on the fly, I came up with a Simple Pork-Chipotle Stew that was DELICIOUS, and the Tempranillo DID go with it very well. This was so good that I didn't want to lose track of what was done, so I've already put it into recipe form. Note that I used a couple of ingredients that are available locally, but have also listed approximate equivalents
Simple Pork-Chipotle StewIngredients:- 2 Tbsp Vegetable oil
- 1 Large Onion, peeled, halved and sliced
- 2 Cloves Garlic, minced
- 1 Lb. Boneless pork,cut into one-inch cubes
- Salt and freshly ground black pepper to taste
- 2 Chipotle chiles in adobo sauce, minced
- 1 Packet Vegetable bouillon (or 2 cups vegetable stock)
- 1 Garlic bouillon cube (or 1 tsp garlic powder)
- 4 Cups Water (or only 2 cups if using vegetable stock instead of vegetable bouillon)
- 1 Lb New potatoes
- 2 Tbsp Tomato paste
Instructions:
- Sauté the onion and the garlic in the vegetable oil.
- Add the pork, salt and pepper and brown the pork on all sides.
- Add the chipotles and bouillons and stir well.
- Add the water and potatoes and bring to a boil.
- Reduce heat, cover and simmer 30-40 minutes, stirring occasionally, until potatoes are fork tender.
- Remove cover, add tomato paste, and simmer 10 minutes more.
Not only was this delicious with the Tempranillo, but it was also great for sopping up with some buttered bread. YUM!
If blueberry muffins have blueberries in them, what do vegan muffins have?