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

Steps

1. 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.
2. Place in a bowl; cover with a clean dish towel; let sit for 10 minutes or so; rub off the blackened charred skin.
3. Cut off and discard stem, seeds and internal veins; roughly chop into 1 - 2 inch pieces; set aside.