Chipotle Orange Pork Stew

Every so often I post pictures through Instagram or Twitter from meals at the Saturday evening service at St. Margaret’s. This week was my turn to cook.  I recently received some Epicure Chipotle Chili powder from a parishioner at St. Philip’s  This seemed like a good time to try it out.


The Saturday service is a small group.  This has some drawbacks, but it does mean that we can fairly easily share a meal after each service. Each week a member of the community brings the meal for all to share.  Sometimes there is a lot, sometimes there is not a lot.  So, I wanted something that could be stretched if necessary.

Chipotle Orange Pork Stew Ingredients

4lbs of Boneless Pork (I used boneless rib chops because that’s where the deal was).

1 Large Sweet Onion

1 Large Seedless Orange

1/2 tsp Crushed Garlic

1/4 cup Frozen Orange Juiice Concentrate mixed with a cup of water (I used the pulp                      included variety)

11/2 tbs Chipotle Chili Powder (I used Epicure)

1tbs Coarse Sea Salt

1tbs Black Pepper

1 – 3LB Bag Carrots

Roughly 5 pound of Potatoes (I used Russet Bakers as they were the best buy)

My first step was to chop the pork chops into 2.5 cm square pieces.  Then I put the orange segments and the onion into the food processor and pureed them.  I poured this over the pork pieces in a large plastic container.  Then I added the orange juice and crushed garlic. Finally I added the salt, pepper and chipotle chili powder.  I stirred it up and put it into the fridge for about 45 minutes to cool.


Then I put the pork mixture into my slow cooker and let it cook for about six hours on low. This got the pork fairly tender, but not overly much.  After it was through in the slow cooker I put aside to cool.  Once it had cooled a bit I skimmed off some of the fat from mixture.

Now, as you may know if you read a lot of my material, I don’t drive.  So, in order to make this work, I transferred the pork to a couple of plastic containers.  Using these and a couple of large shopping bags from Bulk Barn, I was able to carry an empty roaster and all the remaining ingredients when I walked to St. Margaret’s


I kept this stew simple, with carrots and potatoes being the only other ingredients.  I wanted something that would go well with the orange flavour without overwhelming it. When I had finished cooking the pork in the slow cooker, I found the chipotle a little strong. However, once the pork mixture was added to the potatoes and carrots and a bit of water was added, the edge on the chipotle was taken off.

I loaded all the ingredients into the roaster, and not knowing how much time I would have before the end of the service,. I started off with the oven at 250 degrees for about 1 hour. I then raised it to 375 for what ended up being 45 minutes. (the service was shorter than I expected).  I think 325 for 1.5 hours would work out just about perfect.


When it was finished, I served it with a vegetable tray, and hummus for dipping.  As well, there was a loaf of bread.  There was a smallish group in the end, so everyone got plenty and I took so home, as well as leaving some for a friend to enjoy later.  This is definitely a recipe I will try again.




  1. Donald, I just found your site a while ago, and I love it! Your down to earth approach to food and reviews are great, and I’m looking forward to reading more about your culinary adventures in the future!


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