Shredded Pork Stew With Smoky Chipotle Tomato Sauce

1 pound pork shoulder

2 bay leaves

3 cloves garlic (2 crushed and 1 chopped)

2 tablespoons olive oil, divided

1 pound fresh Mexican chorizo, casing removed

1 medium yellow onion, sliced

1 teaspoon salt

1½ pounds (about 7) plum tomatoes, halved lengthwise, cored and sliced

2 canned chipotle chilies in adobo sauce, chopped

¼ cup adobo sauce (from the canned chipotles)

½ teaspoon dried oregano

2 sprigs fresh thyme, leaves removed from stem

2 sprigs fresh marjoram, leaves removed from stem

6 sprigs fresh cilantro, to garnish

Tortilla chips, to serve

Mexican crema or sour cream, to serve

Place the pork in a large saucepan. Add enough water to cover the meat by 1 inch. Add the bay leaves and crushed garlic. Bring to a boil and skim off the grayish foam that rises to the top during the first few minutes.

Lower heat to simmer and cook for 45 minutes, partially covered, or until the pork is tender. Allow the pork to cool in the water, then drain, reserving 1 cup of the liquid. Shred the pork by pulling apart the fibers with your fingers. Set aside.

In a large saucepan over medium, heat 1 tablespoon of the oil. Add the chorizo and cook, breaking it apart as you stir, until it begins to render its fat. Using a slotted spoon, remove the chorizo from the pan and set it aside.

Add the remaining 1 tablespoon of olive oil to the pan and set over medium. Add the onion and remaining chopped garlic, then saute until the onion begins to soften, about 3 minutes.

Add the shredded pork and salt, then saute for another 3 minutes. Deglaze the pan by pouring in a couple of tablespoons of the reserved cooking water and scraping the bottom of the pan with a heatproof silicone spatula.

Add the chorizo, tomatoes, chipotles, adobo sauce, oregano, thyme and marjoram. Stir well and simmer for 5 minutes. Pour in the remaining reserved pork cooking water and continue simmering, uncovered, for 25 minutes.

To serve: Transfer the stew to a large shallow bowl and garnish with cilantro. Serve with tortilla chips and Mexican crema.

Serves six.

Nutrition information per serving: 574 calories, 44 g fat (15 g saturated), 11 g carbohydrates, 3 g fiber, 32 g protein, 117 mg cholesterol, 1,430 mg sodium.

"Simply Mexican" by Lourdes Castro (2009 Ten Speed Press)