Chipotle Pork Stew with Prunes

Slow simmering lets the pork absorb the complex flavors of chiles, orange and spices. Prunes and an array of vegetables add the finishing touch.

Servings: 6
Prep Time:
Cook Time:


  • 1 tablespoon vegetable oil
  • 2 pounds well-trimmed boneless pork shoulder, cut into 1 1/2-inch cubes
  • 1 medium onion, cut into wedges
  • 2 cloves garlic, finely chopped
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme leaves
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup orange juice
  • 1 to 2 canned chipotle chiles (in adobo sauce), finely chopped, adobo sauce reserved
  • 2 medium potatoes cut into 1 1/2-inch pieces
  • 1 cup baby carrots
  • 1 cup (about 6 ounces) halved pitted Prunes


In large Dutch oven or saucepan heat oil over medium-high heat until hot. Add pork; cook 5 minutes or until browned, stirring occasionally. Add onion, garlic, salt, cumin, cinnamon and thyme; cook and stir 4 to 5 minutes or until onion is translucent. Add tomatoes, orange juice, chipotle chiles and 1 to 2 tablespoons of the reserved adobo sauce; bring to a boil. Reduce heat to low. Cover; simmer 30 minutes. Add potatoes and carrots; simmer 20 minutes. Stir in Prunes; simmer 10 additional minutes or until pork and vegetables are tender.

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