Pork and Poblano Stew
Description
It's cold outside and a warm soup or stew is called for to warm and comfort you. This pork stew is delicious and tasty. For a little extra heat, keep the veins and seeds from the poblanos, if desired.
Ingredients
4-5 poblano chile peppers (about 3/4 lb.)
1 T. vegetable oil
2 1/2 lb. pork shoulder, trimmed, cut into 1 - 2 inch pieces
salt
1 large onion, chopped (about 2 c.)
1 t. cumin
3-4 garlic cloves, minced
1 chipotle chili in adobo, minced
1 T. dried oregano
1 qt. chicken stock
1 1/2 c. fresh or frozen corn (no need to defrost if frozen)
1 large (about 1/2 lb.) sweet potato, peeled and diced (about 1/2 to 3/4-inch cubes)
sour cream, cilantro and toasted shelled pumpkin seeds, for serving
Directions
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Char the chile peppers on all sides, directly over a gas flame, or broil, turning every minute or so until the chiles are blackened on all sides.
Place in a bowl; cover with a clean dish towel; let sit for 10 minutes or so; rub off the blackened charred skin.
Cut off and discard stem, seeds and internal veins; roughly chop into 1 - 2 inch pieces; set aside.
Heat the oil in a large Dutch oven on medium-high heat. Pat pork pieces dry with a paper towel. Brown pork, working in batches to not crowd the pan. Sprinkle salt generously over the pork while browning.
Remove pork from the pan; set aside. Add chopped onion and cumin to the pan; cook about 5 minutes, until translucent.
Scrape up browned bits from the bottom of the pan while onions are cooking; add garlic; cook 1 minute.
Add chopped chipotle to the onions and garlic. Return pork to the pan; add chopped poblano chiles; add chicken stock and oregano; bring to a boil; reduce to a simmer; cover; cook for 1 hour.
After 1 hour, add diced sweet potato and corn to the stew; cook for 30 to 45 minutes, until pork is tender and sweet potatoes are cooked through.
Serve in bowls with a spoonful of sour cream swirled into each serving and topped with chopped fresh cilantro and toasted shelled pumpkin seeds.
8 servings.