1.3 pounds boston butt pork shoulder boneless trimmed cut into 1 1/2-inch cubes
1 can canned tomatoes italian peeled drained chopped
2 chipotle chiles in adobo minced seeded
0.3 teaspoon marjoram dried
0.3 teaspoon thyme leaves dried
1 large chorizo fresh
1 garlic clove minced
1 medium onion finely chopped
0.8 pound potatoes red cut into 1/2-inch dice
45 servings salt and sugar for seasoning
2 tablespoons vegetable oil
Equipment
frying pan
sauce pan
slotted spoon
Directions
In a large saucepan, simmer the pork, marjoram, thyme and bay leaves in 4 cups of salted water, partially covered, until the meat is tender, 45 minutes. Using a slotted spoon, transfer the pork to a plate; let cool slightly, then tear it into smaller pieces. Skim the fat from the pork broth; reserve 1 1/2 cups.
In a large saucepan of boiling salted water, cook the potatoes until just tender, about 8 minutes.
Drain well.
In a medium, deep skillet, heat the oil.
Add the chorizo and stir over moderately low heat, breaking it up, until cooked through, 10 minutes; transfer to a plate.
Add the pork and onion to the skillet and cook over moderate heat, stirring, until well-browned, 10 minutes.
Add the garlic and cook for 1 minute. Stir in the tomatoes and chorizo and cook for 5 minutes.
Add the potatoes, chipotle, adobo sauce and the 1 1/2 cups of pork broth; simmer for 10 minutes. Season with salt and a pinch of sugar and serve.
