8 lb. boneless pork butt, diced large
16 oz. vegetable oil
2 lb. onions, large dice
7 cloves garlic, minced
1 12 lb. chicken stock
1 1/2 lb. chorizo sausage, medium dice
3 1/2 lb. new potatoes, quartered (with skin)
1 tbsp. dried thyme
1 tbsp. dried oregano
4 lb. tomatoes, peeled and seeded, large dice
6-8 chipotle chiles, minced
4 limes, juiced
1 lb. feta cheese
1 bunch cilantro, picked
Trim and cut pork butt. Dry the pork and season with salt and pepper. In a wide soup pot, heat vegetable oil until smoking hot. Brown all sides of the pork in the vegetable oil. Add the onions and garlic. Continue to cook until onions are soft and the raw flavor from the garlic is gone.
Add the chicken stock and dried herbs. Simmer uncovered until the pork is just about tender. Add the rest of the ingredients (except the lime juice, feta cheese and cilantro) and simmer until the potatoes are tender. Add more chicken stock or water if necessary.
Add the lime juice and adjust the seasoning with salt and pepper to taste. Garnish with crumbled feta and cilantro. Serves 20.
This is one of my favorite stews for the fall. It is a rustic traditional Northern Mexican stew. I love that the pork melts in your mouth and the flavor that is hard to forget. My recipe is adapted from the Culinary Institute of America's Cuisines of the Americas recipes.
— Chef Rebecca Christensen