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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 6 |
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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. Ingredients:
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:
1. In a big skillet, brown the pork in hot oil (do this in batches if necessary); drain well.
2. Add the potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon to a 4 quart slow-cooker.
3. Add the meat.
4. In a mixing bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano, and black pepper; pour over ingredients in the slow-cooker.
5. Cover and cook on LOW for 8-10 hours.
6. Discard cinnamon stick.
7. Add in cilantro; stir.
8. Adjust seasoning to taste, if necessary.
9. Add hot cooked rice to individual soup bowls; ladle hot stew over rice; serve.
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