Pork and Poblano Stew

By LRay

Nutrition Facts (Pork and Poblano Stew) Servings Per Recipe 4,
Calories 300,
Protein (gm) 32,
Carbohydrate (gm) 16,
Fat, total (gm) 11,
Cholesterol (mg) 87,
Saturated fat (gm) 2,
Monosaturated fat (gm) 7,
Polyunsaturated fat (gm) 2,
Dietary Fiber, total (gm) 4,
Sugar, total (gm) 8,
Vitamin A (IU) 1895,
Vitamin C (mg) 138,
Thiamin (mg) 1,
Riboflavin (mg) 1,
Niacin (mg) 10,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 40,
Cobalamin (Vit. B12) (µg) 1,
Sodium (mg) 534,
Potassium (mg) 1077,
Calcium (DV %) 81,
Iron (DV %) 4,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 2
• teaspoonshot chili powder
• 1 1/4 1 1/4
• poundspork tenderloin, cut into 3/4- to 1-inch pieces
• 2 2
• tablespoonsolive oil
• 1 1
• fresh poblano chile pepper, seeded and cut into 1 inch pieces
• 1 1
• large red sweet pepper, seeded and cut into 1 inch pieces
• 1 1
• medium onion cut into thin wedges
• 1 1
• 14 1/2 ouncecanfire-roasted tomatoes with garlic, undrained
• 1 1
• 14 1/2 ouncecanreduced-sodium chicken broth
• 3 3
• inches stick cinnamon
• 2 2
• teaspoonsfinely shredded orange peel
• 1/4 1/4
• cupfresh orange juice

Preparation

Step 1

1. In a medium bowl, sprinkle chili powder over pork. Toss to combine.

2. In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until browned, stirring occasionally.

3. 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.

4. To serve, remove stick cinnamon. Ladle into shallow bowls.