Pork and Poblano Stew

Name: Pork and Poblano Stew
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams to 5 poblano chile peppers (about; 1 Tbsp extra virgin olive oil; 1 kilograms pork shoulder, trimmed, cut into 1 to 2 inch pieces; 1 serving Salt; 473 milliliters large onion, chopped (about; 1 teaspoon cumin; 3 to 4 garlic cloves, minced; 1 chipotle chili in adobo, minced; 1 Tbsp dried oregano; 946 milliliters chicken stock (use gluten-free stock for gluten-free option); 355 milliliters fresh or frozen corn (no need to defrost if frozen); 227 grams large (about sweet potato, peeled and diced (about 1/2 to 3/4-inch cubes); 1 serving Sour cream; 1 serving Cilantro; 1 serving Toasted shelled pumpkin seeds (pepitas) Optional

Pork and Poblano Stew could be just the gluten free recipe you've been looking for. This recipe serves 8. One serving contains 267 calories, 22g of protein, and 10g of fat. It works well as a rather cheap main course. It will be a hit at your Winter event. A mixture of to 5 poblano chile peppers, salt, cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 2 hours and 30 minutes. If you like this recipe, take a look at these similar recipes: Poblano Beef Stew, Calabazan and Poblano Stew, and Roasted Poblano Beef Stew.

Instructions

Char, peel, and chop the poblano chiles: 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.

Ingredients you will need

Poblano Pepper

Chili Pepper

Place in a bowl and cover with a clean dish towel.

Equipment you will use

Kitchen Towels

Bowl

Let sit for 10 minutes or so, then rub off the blackened charred skin.

Ingredients you will need

Dry Seasoning Rub

Cut away and discard the stem, seeds, and internal veins. Roughly chop the chiles into 1 to 2 inch pieces. Set aside.

Ingredients you will need

Chili Pepper

Seeds

Heat the vegetable oil in a large Dutch oven on medium high heat. Pat dry the pork pieces with a paper towel and brown them, working in batches as to not crowd the pan.

Ingredients you will need

Vegetable Oil

Pork

Equipment you will use

Paper Towels

Dutch Oven

Frying Pan

Sprinkle salt generously over the pork while they brown.

Ingredients you will need

Pork

Salt

Remove the pork from the pan and set aside.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Add the chopped onion and cumin to the pan and cook about 5 minutes, until translucent.

Ingredients you will need

Cumin

Onion

Equipment you will use

Frying Pan

Scrape up any browned bits from the bottom of the pan while the onions cook.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add garlic and cook for a minute more.

Ingredients you will need

Garlic

Add the chipotle, poblanos, pork, chicken stock and oregano, simmer:

Ingredients you will need

Chicken Stock

Chipotle Chiles

Poblano Pepper

Oregano

Pork

Add the chopped chipotle to the onions and garlic. Return the browned pork to the pan.

Ingredients you will need

Chipotle Chiles

Garlic

Onion

Pork

Equipment you will use

Frying Pan

Add the chopped poblano chiles to the pan.

Ingredients you will need

Poblano Pepper

Equipment you will use

Frying Pan

Add the chicken stock and oregano. Bring to a boil, reduce to a simmer, cover and let cook for 1 hour.

Ingredients you will need

Chicken Stock

Oregano

Add sweet potato, corn: After an hour, add the diced sweet potato and corn to the stew. Cook for another half hour to 45 minutes, until the pork is tender and the sweet potatoes are cooked through.

Ingredients you will need

Sweet Potato

Corn

Pork

Stew

To serve, spoon out the stew into bowls. Swirl in a spoonful of sour cream to each bowl. Top with chopped fresh cilantro and toasted shelled pumpkin seeds.

Ingredients you will need

Fresh Cilantro

Pumpkin Seeds

Sour Cream

Stew

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

340grams

to 5 poblano chile peppers (about 1Tbsp

extra virgin olive oil 1kilograms

pork shoulder, trimmed, cut into 1 to 2 inch pieces 1serving

Salt 473milliliters

large onion, chopped (about 1teaspoon

cumin 3

to 4 garlic cloves, minced 1

chipotle chili in adobo, minced 1Tbsp

dried oregano 946milliliters

chicken stock (use gluten-free stock for gluten-free option)355milliliters

fresh or frozen corn (no need to defrost if frozen)227grams

large (about sweet potato, peeled and diced (about 1/2 to 3/4-inch cubes)1serving

Sour cream 1serving

Cilantro 1serving

Toasted shelled pumpkin seeds (pepitas) Optional

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew on the menu? Try pairing with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. You could try Caterwaul Napa Cabernet Sauvignon. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 50 dollars per bottle.