Pork and Poblano Stew
By tammy1365
Ingredients
- 2 teaspoons hot chili powder
- 1 1/4 pounds pork tenderloin, cut into 3/4- to 1-inch pieces
- 2 tablespoons olive oil
- 1 fresh poblano chile pepper, seeded and cut into 1 inch pieces
- 1 large red sweet pepper, seeded and cut into 1 inch pieces
- 1 medium onion cut into thin wedges
- 1 14 1/2 ounce can fire-roasted tomatoes with garlic, undrained
- 1 14 1/2 ounce can reduced-sodium chicken broth
- 3 inches stick cinnamon
- 2 teaspoons finely shredded orange peel
- 1/4 cup fresh orange juice
Details
Servings 4
Preparation time 15mins
Cooking time 39mins
Adapted from bhg.com
Preparation
Step 1
In a medium bowl, sprinkle chili powder over pork. Toss to combine.
In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until browned, stirring occasionally.
Add remaining oil to saucepan. Add poblano pepper, sweet pepper, and onion to saucepan. Cook over medium-high heat until vegetables are just tender, about 5 minutes. Add tomatoes, broth, and cinnamon stick. Bring to boiling. Reduce heat. Cover and simmer over medium-low heat for 10 minutes. Uncover and add reserved pork and orange juice. Return to a simmer for 5 minutes more. Stir in orange peel.
To serve, remove stick cinnamon. Ladle into shallow bowls.
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