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Pork Stew from Puebla

A spicy chipotle flavored stew with chorizo and new potatoes.

Ingredients

2 tablespoons lard or salad oil

3 pounds s boneless pork for stew, cut into 2-inch pieces

Salt and pepper

2 chorizo sausages, skinned and sliced

1 onion, finely chopped

1 clove garlic, chopped

1 pound tomatoes (about 3 medium), peeled, seeded, and chopped

1/2 teaspoon oregano

2 canned chipotle chilies, chopped

Pinch of sugar (optional)

12 new potatoes, freshly cooked and peeled

1 avocado, peeled and sliced

Instructions

Heat the lard in a large, heavy skillet, and brown the pork. Transfer the pork to a flameproof casserole with a lid; barely cover with water; season with salt; and cook, covered, over a moderate heat until the meat is tender when pierced with a fork - about 2 hours. Strain off the stock, leaving the pork in the casserole, and set it aside.

In the fat remaining in the skillet, fry the sausages, and add to the casserole. Then fry the onion and garlic until limp. Add the tomatoes, oregano, chilies, and sugar to the pan, and cook, stirring, for about 5 minutes. Stir in about 1 cup of the reserved stock. The sauce should be quite thick. Season to taste with salt and pepper. Add the potatoes to the casserole, and pour the sauce over all. Cook, uncovered, over very low heat for about 15 minutes. Garnish with sliced avocado.

The Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz