Beef / Pork

Slow Cooked Mexican Stew is for Dinner.

Slow Cooked Mexican Stew takes several minutes to prepare.

Slow Cooked Mexican Stew takes several minutes to cook.

Slow Cooked Mexican Stew makes 6 servings.

The ingredients for Slow Cooked Mexican Stew are:

450 grams/ about a pound of pork roast
1 tsp marjoram
1/2 tsp dried thyme
2 bay leaves
1 tsp oregano
6 medium potatoes, cut in thick slices
1 cup (about 100 ml) tomato sauce
a 10 cm stick of chorizo, cut in thick slices (a little thicker than a pound coin)
a little olive oil
1 onion, chopped
1 leek, cut in thick chunks (because I had one on hand - this was not in the original recipe)
3 cloves of garlic
3 canned chipotles in adobo and a bit of the adobo sauce
salt to taste
a glass of red wine

Here is how you make Slow Cooked Mexican Stew:

Put a little olive oil in a frying pan, get it nice and hot and throw in the pork roast. It should sizzle. A lot. Brown it well on all sides - all the way around and on the ends. It will take a good 15-20 minutes but be patient. When the meat is good and browned and (hopefully) there are nice browned bits sticking to the bottom of the frying pan, remove it to a plate. Add a little more oil (if necessary) and then the onion and garlic. Cook until the onions are soft and a little browned. Add the red wine and deglaze by turning up the heat and scraping up all the nice tasty browned bits on the bottom of the pan with a wooden spoon. When you are reasonably sure that you have got them all up and that washing that pan is going to be a breeze, turn off the heat.Now it's time to assemble your stew. Place the sliced potatoes in the bottom of the crockpot. Cover them with the wine and onion and leek and garlic mixture. Sprinkle the spices and lay the bay leaves over the vegetables. Place the pork on top and pour a couple of glasses of water over the whole thing. Put the crockpot on "low" for the next ten hours or "high" if you need it in a mere six hours.Go to work or otherwise have a productive day.About an hour before you want to serve, remove the roast from the pot. It will most likely be falling apart tender. Carefully (it's hot!) remove any gristly bits or fat and break the meat into large-ish chunks. Stir the tomato sauce and the chipotles (chopped) and adobo sauce into the stew and add the meat. Put the chorizo in a pan (no oil, they have plenty already) and cook over a medium flame until they have given up most of their grease. Drain them and add them to the pot. Cover and continue heating until you are ready to eat.Number of Servings: 6Recipe submitted by SparkPeople user DAMIENDUCKS.

The nutritional information for Slow Cooked Mexican Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 498.5

• Total Fat: 22.6 g
• Cholesterol: 79.8 mg
• Sodium: 475.5 mg
• Total Carbs: 45.1 g
• Dietary Fiber: 6.1 g
• Protein: 25.8 g