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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4.5 by 52 people

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Makes: 6 cups
  • Prep: 15 mins
  • Cook: 24 mins

Pork and Poblano Stew

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.
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Nutrition Facts (Pork and Poblano Stew)

  • Per serving:
  • 300 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 87 mg chol. ,
  • 534 mg sodium ,
  • 16 g carb. ,
  • 4 g fiber ,
  • 8 g sugar ,
  • 32 g pro.
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Reviews (1)

52 Ratings
1711 Days Ago
I made this tonight, with a vew adjustments, and it was really wonderful! I did not add red pepper (don't like mushy peppers). I substituted the cinnamon stick with 1 tsp. of ground cinnamon, added with the tomatoes and chicken broth. I also used 3 poblano peppers, and added them at the end of simmering the chopped onion, just prior to adding the tomatoes and broth. Instead of orange juice, I used the fresh squeezed juice of 1/4 orange, and also used the juice of 1/2 lime. I did no cover the stew when it simmered, so the broth would condense a little bit. It was awesome. Very flavorful without being too spicy. A great, simple recipe that I will do again.

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