When I had made my first batch of homemade chipotles in adobo, I wanted to try them in a recipe. As a variation on chicken with mushrooms, chipotles, and cream, I prepared pork shoulder cooked sous-vide with chipotles, mushrooms, and cream. This is a wonderful dish with great depth of flavor. The meatiness of the pork, the smoky spiciness of the chipotles, the earthy mushrooms and the creaminess of the cream go really well together. Here’s what I did…
300 grams (.66 lb) boneless pork shoulder, cubed (2.5 cm/1 inch cubes)
2 Tbsp minced chipotles in adobo
1 onion, chopped
60 ml (1/4 cup) heavy cream
1 Tbsp minced chipotles in adobo (or to taste)
2 Tbsp extra virgin olive oil
Without a chamber vacuum sealer, use a ziploc bag and the water displacement method to seal the pork shoulder with the chipotles.
Cook sous-vide for 48 hours at 57ºC/135ºF.
The preparation of sweet potato gnocchi is the same as regular potato gnocchi, and they have an interesting taste that is slightly sweet as the name implies.