Mexican chipotle and smoked pork stew with chorizo and buttercup squash
Ragout and stew
The use of the inexpensive cut , Pork Shoulder, helps qualify this meat stew as a 'Cheap Feast' for us. I am enamored of the flavorful effects of smoking foods. When I found a similar recipe to this in Rick Bayless's Authentic Mexican, I knew I had to do a major smoked version of it. I smoked most of the ingredients, made a smoked pork stock, added roasted buttercup squash,tweaked the seasonings, and voila. It is really a very simple traightforward dish if you have a smoker; otherwise, try an unsmoked version. When I make it, I use 8 lb of pork shoulder, which results in about 45 cups of chili.(It freezes very well!) For those making the larger quantity, I have included the larger amount of ingredients in parentheses. p.s. This is probably the only savory dish I make that requires no salt or pepper!
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