Recipe by ratherbeswimmin'
Fresh poblano peppers are pretty mild in flavor but are delicious. This is an uncomplicated stew recipe that can cook all day in your slow-cooker.
Top Review by bsmith21114
This recipe is exceptional! Very flavorful and I will make this again and again.
Because of removing the seeds from the jalopeno, this stew is NOT spicy hot. If you want a "kick" to it, you may want to leave a few seeds from that jalopeno. This was my first time using poblano peppers -- loved the flavor. And I kept the cinnamon stick exactly as the recipe calls ... didn't really taste it (specifically), but won't omit anything. Hope this helps folks.
- 1 lb boneless pork shoulder, cut into 1 inch cubes.
- 1 tablespoon cooking oil
- 1 lb whole tiny new potatoes, quartered
- 2 medium onions, chopped
- 2 fresh poblano peppers, seeded and cut into 1 inch pieces
- 1 fresh jalapeno pepper, seeded and chopped
- 4 cloves garlic, minced
- 2 inches cinnamon sticks
- 3 cups chicken broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1⁄4 teaspoon ground black pepper
- 1⁄4 cup snipped fresh cilantro or 1⁄4 cup parsley
- hot cooked rice
Directions See How It's Made
- In a big skillet, brown the pork in hot oil (do this in batches if necessary); drain well.
- Add the potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon to a 4 quart slow-cooker.
- Add the meat.
- In a mixing bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano, and black pepper; pour over ingredients in the slow-cooker.
- Cover and cook on LOW for 8-10 hours.
- Discard cinnamon stick.
- Add in cilantro; stir.
- Adjust seasoning to taste, if necessary.
- Add hot cooked rice to individual soup bowls; ladle hot stew over rice; serve.