Recipe by Tamaretta
This is a fairly simple but tasty stew. It is based loosely on a recipe from TOH. I've modified it to use leftover "Mean Chef Pulled Pork" (sans sauce). Hope you enjoy!
Top Review by cause4chubbyhubby
I suppose I really shouldn't be rating this recipe, but I feel I must as what I ended up with never would have occurred if it hadn't been for this recipe. I followed this almost exactly except I omitted the potatoes and subbed black beans and corn, and instead of the roasted poblano I diced two fresh chili peppers. That was my mistake. Just one sip and my throat was on fire! Okay, so how to reduce the heat...? Hmm, well here's some leftover nacho cheesy dip that wasn't very spicy. Good, but still too hot. Hey, how about some tomato juice? There, that's about two cups or so. Well, it's still really spicy, but at least I can actually taste everything now. I think that'll be good enough. Thanks!
- 2 -3 poblano peppers, roasted, peeled and chopped (see note)
- 4 medium potatoes, peeled and diced
- 1 (28 ounce) can diced tomatoes, undrained
- 2 cups water
- 1 -2 teaspoon chopped garlic
- 1 teaspoon cumin
- 1 teaspoon seasoning salt
- 1 lb leftover cooked pork (see Mean Chef Pulled Pork #26257)
Directions See How It's Made
- Note: To peel poblano peppers, either broil in the oven or using skewers roast over gas flames until skin is blackened, put into brown paper sack and close lid - Leave for appx 10 mins to steam - While waiting for the peppers to cool, peel and dice potatoes, open tomatoes, measure spices, etc.- Once peppers are cool enough to handle, skin should slip off (I usually do about 12 peppers at a time and freeze what I don't use).
- In a large soup pot, add all ingredients except for cooked meat. (More water may be needed to cover potatoes).
- Cover and simmer for 35 minutes.
- Taste, adjust any seasonings, add pork and simmer for an additional 10 minutes or until potatoes are done and meat is hot.
- Great with cornbread!