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Poblano Pork Stew

Poblano peppers are mild to medium-hot. They're long and deep green with an irregular bell-pepper shape. Remove the membranes and seeds for the mildest flavor.

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  • Makes: 8 servings
  • Prep: 35 mins
  • Cook: 7 hrs 45 mins to 8 hrs (low) or 3-1/2 to 4 hours (high)

Poblano Pork Stew



  1. In a large skillet brown meat, half at a time, in hot oil. Drain off fat.
  2. In a 5- or 6-quart slow cooker place potatoes, onions, frozen corn, poblano peppers, chopped jalapeno pepper, garlic, salt, and dried oregano. Add meat. Pour broth over all in cooker.
  3. Cover; cook on low-heat setting for 7-1/2 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in zucchini; cover and cook for 15 minutes. Stir in cilantro. If desired, top stew with additional sliced jalapeno and serve with lime wedges.

From the Test Kitchen


Fresh chile peppers contain volatile oils that can burn your skin and eyes, so avoid direct contact with them as much as possible. When working with fresh chile peppers, wear disposable plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails thoroughly with soap and hot water. If you get chile oil in your eyes, flush them with cool water.

Nutrition Facts (Poblano Pork Stew)

    Per serving:
  • 274 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 51 mg chol.,
  • 563 mg sodium,
  • 33 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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