Pork and Poblano Stew

By smallvillenyc

Ingredients

• 2 teaspoon shot 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

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.