Pork and Poblano Stew
teaspoons hot chili powder
pounds pork tenderloin, cut into 3/4- to 1-inch pieces
tablespoons olive oil
large red sweet pepper, seeded and cut into 1 inch pieces
medium onion cut into thin wedges
14 1/2 ounce can fire-roasted tomatoes with garlic, undrained
14 1/2 ounce can reduced-sodium chicken broth
inches stick cinnamon
teaspoons finely shredded orange peel
cup fresh orange juice
- In a medium bowl, sprinkle chili powder over pork. Toss to combine.
- In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until browned, stirring occasionally.
- 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.
- 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