Spicy Pork and Potato Stew

Poblano peppers are long, deep-green peppers with a mild to medium-hot flavor. The jalapeno, on the other hand, is a smaller pepper that adds plenty of heat to this slow cooker stew.

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3.5 by 2 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 5 hrs. (high) Slow Cooker: 3-1/2 or 4 qt.

Spicy Pork and Potato Stew

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3.5 by 2 people

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Directions

  1. Trim fat from pork. Cut pork into 1-inch cubes. Brown pork, half at a time, in hot oil in a large skillet heat oil. Drain off fat. Combine potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon in a 3-1/2- or 4-quart slow cooker. Add pork. Combine broth, undrained tomatoes, the chili powder, oregano, and black pepper; pour broth mixture over all.
  2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. To serve, discard stick cinnamon. Stir in cilantro or parsley. Serve stew over cooked rice and garnish with green onion strips, if desired. Makes 6 servings.

From the Test Kitchen

When preparing hot chile peppers, avoid burning your skin and eyes by wearing gloves or sandwich bags over your hands. This way, your skin doesn't come in contact with the hot pepper oils. Also be sure to always wash your hands and nails thoroughly in hot, soapy water after handling the peppers.

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Nutrition Facts (Spicy Pork and Potato Stew)

  • Per serving:
  • 285 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 50 mg chol.,
  • 753 mg sodium,
  • 28 g carb.,
  • 3 g fiber,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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