Pork and Poblano Stew

This stew is loaded with Vitamin A, low in fat, and hearty enough to feed any hungry family. The poblano pepper adds a punch of flavor so you don't need much in the way of extra fat or salt.

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Yields: 6 cups
  • Prep: 15 mins
  • Cook: 24 mins
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Pork and Poblano Stew
Ingredients
2
teaspoons hot chili powder
1 1/4
pounds pork tenderloin, cut into 3/4- to 1-inch pieces
2
tablespoons olive oil
1
fresh poblano chile pepper, seeded and cut into 1 inch pieces
1
large red sweet pepper, seeded and cut into 1 inch pieces
1
medium onion cut into thin wedges
1
14 1/2 ounce can fire-roasted tomatoes with garlic, undrained
1
14 1/2 ounce can reduced-sodium chicken broth
3
inches stick cinnamon
1/4
cup fresh orange juice
Directions
  1. In a medium bowl, sprinkle chili powder over pork. Toss to combine.
  2. In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until browned, stirring occasionally.
  3. Add remaining oil to saucepan. Add poblano pepper, sweet pepper, and onion to saucepan. Cook over medium-high heat until vegetables are just tender, about 5 minutes. Add tomatoes, broth, and cinnamon stick. Bring to boiling. Reduce heat. Cover and simmer over medium-low heat for 10 minutes. Uncover and add reserved pork and orange juice. Return to a simmer for 5 minutes more. Stir in orange peel.
  4. To serve, remove stick cinnamon. Ladle into shallow bowls.
Nutrition Facts (Pork and Poblano Stew)
    Per serving:
  • 300 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 87 mg chol.,
  • 534 mg sodium,
  • 16 g carb.,
  • 4 g fiber,
  • 8 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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