View Full Version : Chipotle Pork Stew

Hieronymus Bosch
01-26-2010, 03:39 AM
So after seeing YBG's recipe threads, I realized posting a recipe without pics will not suffice. I usually forget to take pictures, but this time I did.

Now, this particular recipe does no call for any sort of THC, but I imagine many of you out there are crafty enough to devise a way to add THC.

This recipe is for Chipotle Pork Stew. You can adjust the spiciness by how many chipotle chile's you use, 5 will be VERY spicy. It's easy to make, little prep, crock pot for 3 hrs, and your done. Living in the southwest, I come across alot of Mexican recipe's, so this one I'll share.

What you'll need:

2 tablespoons olive or vegetable oil
1 1/2 pounds boneless pork shoulder, cut into one-inch cubes
2 medium onions, diced
1 (12-ounce) bottle or can beer
3 to 5 chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce
2 teaspoons ground cumin, or to taste
Salt and freshly ground pepper, to taste

So, first thing is first...prep. Cut up your pork shoulder into roughly one inch cubes, needn't be exact:


Next, give a the onion a rough chop:


Take a skillet or pan, on medium-high heat, add oil, and cook pork until brown on all sides. Roughly 10 minutes:



Take your chopped onions and in the same pan, sautee the onions till the edges brown:


Next, take your chipotle chiles(whole)***IMPORTANT NOTE: This recipe calls for 3-5 chile's, if you use 5 it will be VERY SPICY! If you don't want it very spicy, use two or three.

Now, take a crock pot, like so:


and add the pork, onions, and chiles, beer, cummin:


Let it cook for 3 hrs:


Soooo, after 3 hrs, it is looking delicious!!!!!!:


So what do we do with this wonderful pork? Tacos! Just get some fresh cilantro, mexican cotija cheese, and avocado:


Let me know if anyone tries this and what you think.

01-26-2010, 04:16 AM
damn... looks good.

01-26-2010, 04:27 AM
I am suddenly very very hungry......

Adding THC to this should be pretty easy, there is some fat in with the pork for it to bind too, and the alcohol in the beer is also a possible carrier/disperser of THC, but it will evaporate pretty quickly.... You might just toss a few good sized fresh or dried buds into the crockpot along with the rest of the ingredients, but this method would tend to add more flavor than effect. If you could add a little cannabis infused fat (butter, olive oil, coconut oil) to the cooking recipie would be better for effect, but harder to homogenize into this kind of mixture.

I think maybe making a nice guacamole with the avacado that includes some infused olive oil mixed in for the taco garnishing may be the better way to get the kick into this dinner. I might even throw a small amount of fresh frosty trim in with that cilantro, but that's just me. I have been known to enjoy some small buds in a nice salad occasionally.

I'm a little nuts.... I might do all of that.... but many people find the effects of orally consumed cannabis to be:
A) slow to come on
B) very strong once in effect
This can easily lead to taking more than is comfortable for some, so untill you have tested any of the methods I have suggested, its better to go low and slow untill you get a feel for cannabis edibles, and a particular recipie. This makes it harder to do a whole dinner (unless the goal is everyone sleeping, lol) but a cannabisized side condiment may be easier to control. (Or hide.. Brought yer own guacamole to the party huh? Nice tacos baby.)

Nice recipie, and thanks for sharing.

01-26-2010, 04:29 AM
Saute pork and onions in cannabutter, then add it to the crock pot after use...(use lots?)

01-26-2010, 04:40 AM
id just be adding a recliner and a tube lol

Hieronymus Bosch
01-26-2010, 08:38 PM
I knew there were some crafty people here. I suppose you could always add a half stick of butter or more authentically Manteca(pure pork fat). And as YBG suggested, THC infused condiments.

Hieronymus Bosch
01-26-2010, 11:09 PM
and i just realized i put this in art and not cooking...damn!

01-26-2010, 11:32 PM
IMO this is art! looks amazing! totally trying this!

02-04-2010, 09:48 PM
and i just realized i put this in art and not cooking...damn!

No worries... I moved it to the cooking section. Thanks for the recipe looks great!!!!!

Mrs.G :bong:

02-06-2010, 12:24 AM
i don't mean to sound like a hippy but those carcass images are graphic. I almost vomited. KEEP IT ITAL! Run pig, run for your life.

06-28-2010, 08:04 AM
looks delicious man, will try and post back with a review!

06-29-2010, 05:24 PM
id just be adding a recliner and a tube lol

Yeah looks delicious and thatd be the easiest way to add thc lol

11-16-2011, 10:50 AM
So, I was scrounging around my kitchen, looking for something new to season my steaks with. Nothing was jumping out at me. Normally, I have to go halfsies when I make steaks, meaning two of them are going to be spicy and two are going to be "sweet" ie lemon pepper, etc. I figured why make two seasons when I could make one.The following is what occurred, ingredients wise:-1 stick of butter, plus 1 tablespoon of butter room temperature-1 tablespoon blended adobo chipotle peppers-1 tablespoon sake-1 tablespoon lime juice-2 teaspoons lemon juice-1 tablespoon lime zest-2 teaspoons lime zest-2 teaspoons cilantro chopped-1/2 teaspoon chipotle powderIn whatever the hell kind of pan you want over medium heat, add 1 tablespoon butter and blended chipotle, cook for a minute. Add the sake and reduce for three or four minutes until mostly dry. Add the juices, zests, cilantro and chipotle powder and remove the pan from heat. Pour into a small cup or bowl and let cool for 20 minutes in fridge.In another bowl, mold the chipotle butter mixture into the whole stick of room temperature butter until completely combined.Now, an insane person who cares a lot might want to form the butter back into a stick. I didnt care enough to. I threw it all into a ziploc, pushed it down to the bottom of the bag and formed an odd tube of butter inside the baggie. I threw that in the fridge and am able to slice it whenever I want to use some.Im also using it on the asparagus and the sliced potatoes Im making on the grill. No word on how good this stuff is thus far. Ill let everyone know after dinner tonight, which wont be until around 7pm or later here. It is, however, just fine by itself on a cracker.

11-18-2011, 05:48 PM
Heres another pork recipe and this one is fairly low in calories since you use a pork tenderloin. Cooking it in the crockpot makes it really tender.

Chipotle Pork Soft Tacos

1-1/4 pound pork tenderloin, cut into 2” cubes
2 tsp. dried granulated garlic
2 tsp. cumin
2 tsp. dried oregano
7 oz. can chipotle sauce
Flour or corn tortillas
Queso fresco or shredded Monterey jack cheese
Additional toppings:
Chopped onion
Chopped cilantro
Sour cream
Sliced avocado

Placed cubed tenderloin in crockpot; top with garlic, cumin, and oregano. Pour chipotle sauce over meat and cook 6 hours on low or until meat is tender. Shred pork with forks. If there is too much sauce, boil meat mixture for a few minutes in a sauté pan.

Wrap tortillas in a clean kitchen towel and warm in microwave on high for 30 seconds or until heated.

Place pork in heated tortillas and top with cheese and other toppings as desired.

If you can find chipotle sauce don’t substitute a can of chipotle peppers in adobo sauce, substitute 8 oz. tomato sauce and 1 or 2 diced canned chipotle peppers, depending on how hot you like things.