Best Pork And Poblano Stew Recipes

PORK AND POBLANO STEW image

Yield 4 people

Number Of Ingredients 11

1 1/4 lb pork tenderloin, cut into 3/4 -1 inch pieces
2 tsp chili powder
2 TB olive oil
1 fresh poblano pepper, 1 inch pieces
1 large red pepper cut into 1 inch pieces
1 med onion cut into wedges
1 14 oz can fire roasted tomoates with garlic , undrained
1 14 oz chicken broth
1 3 inch piece of cinnamon
1/4 c orange juice
2 tsp orange peel

Steps:

Toss pork with chili powder. In pan with oil , cook pork about 4 min. or until browned. Remove with slotted spoon Add remaining oil to pan. Add peppers and onion. Cook until veggies are tender Add tomatoes, broth , cinnamon. Bring to boil, reduce heat. Simmer for 10 min. Add pork and oj. Simmer uncovered for another 5 minutes Remove cinnamon before serving

Pork Stew with Poblano Chiles and Corn image

Number Of Ingredients 15

2 tablespoons vegetable oil
1 3/4 pounds boneless pork shoulder or sirloin, cut into 1-inch chunks
salt, to taste
1 large white onion, quartered lengthwise and sliced
6 cloves garlic (medium), chopped
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 teaspoon ground cumin
4 plum tomatoes, peeled and chopped
2 1/2 cups canned fat-free reduced-sodium chicken broth
1 tablespoon , chopped epazote, leaves or 1 teaspoon dried epazote
4 , poblano chile kimmy, , roasted and peeled
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2 ears fresh corn, kernels cut off
Freshly ground pepper, to taste
lime wedges

Steps:

1. In a large pot heat the oil over medium heat and lightly brown the pork in batches. Season each batch lightly with salt. Transfer the browned pork to a bowl as it browns. 2. Put the onion, garlic, oregano, and cumin into the pot and cook, stirring, until they begin to color, 3 to 4 minutes. Return the meat to the pot and add the tomatoes, broth, and epazote. Bring to a boil, then reduce the heat to medium-low, cover and cook until the pork is very tender, about 1 hour. 3. Meanwhile, remove the stem and seeds from the chiles. Dice the chiles into 3/4-inch pieces and stir into the stew along with the corn. Add freshly ground pepper and additional salt, if needed. Cook until the corn is tender, about 5 to 6 minutes. Serve the stew hot with lime wedges to squeeze over the stew.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves