Smokin' Smoker Chili (Mexican Smoked Pork, Chorizo and Buttercup Squash Stew)

Course Soups and Stews

Ingredients in this Recipe

1 (1/3 cup) tablespoon pureed chipotles in adobo (if seeds, remove before pureeing with adobo sauce)
1 (2) bay leaf
1 (3) stalk celery
1(2) small onion
1(3) small carrot
1 2 (8) tablespoon bacon, pork or chorizo fat
1/2 (2) pound Portuguese chorizo (not Mexican), sliced in 1/4 inch rounds that are then cut in half into crescents
1/2 (3) cup sugar
1/3 (2) cup kosher salt
2 (1 head) ounces garlic cloves, separated, peel on
2 (8) cups boiling water
2 (8) pounds pork shoulder, bone in
24 28 (96) ounces imported Italian whole plum tomatoes (Pastene are excellent), drained (reserve juices)
6 (36 42) ounces white onion,peeled and halved
a few (6) cloves or allspice berries
a few (6) whole black peppercorns
pinch (1/2 teaspoon) thyme
reserved tomato juices

See Full Recipe at Food52