We found the following preparation at eatpork.com and thought it looked easy to prepare and likely to satisfy those who come to your table on a chilly winter day.

The eatpork website doesn’t make beverage-pairing suggestions, but Taste Washington Travel does. We think this Chipotle Pork and Pepper Stew would be enhanced by a beer such as Mack & Jack’s African Amber. If you’d like to pour a wine, then ask your wine merchant for a Syrah that might have just the smoky “oomph” to complement the chiles in adobo sauce.

Ingredients

• 1-1/2 pounds New York (top loin) pork roast or boneless pork loin chops, trimmed, cut into 3/4-inch dice
• 1-1/2 tablespoons canola oil or other neutral-flavored oil
• 2 to 4 canned chipotle chile in adobo sauce minced*
• 1 teaspoon salt or more to taste
• 2 bell peppers ideally 2 different colors, sliced
• 1 large red onion or white onion, sliced
• 2 14- to 15-oz can diced fire-roasted tomatoes
• 1 15-oz can black beans or pinto beans or kidney beans
• 2 cups corn kernels freshly sliced off the cob, canned (drained), or frozen
• 2 tablespoons fresh oregano chopped

*You can find canned chipotle peppers in adobo sauce in the ethnic or Latin section of most major supermarkets.

Preparation

In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the pork, chipotles, and salt and cook, stirring occasionally, until no longer pink on the outside, about 4 minutes. Add the peppers and onion and cook, stirring occasionally, until the peppers and onions are starting to soften, about 4 minutes. Add the tomatoes (with their juices) and 1 cup of water, scraping up any browned bits on the bottom of the pot. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork, peppers, and onion are tender, about 15 minutes.

Stir in the beans (with their juices) and corn and cook, stirring occasionally, until heated through, 5 to 8 minutes. Add the oregano and additional salt to taste.

Serves 8