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Pork and Poblano Stew

Makes: 4 servings
Serving size: 1 1/2cups Yield: 6 cups
Prep 15 mins Cook 24 mins
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
  • 2  teaspoons  finely shredded orange peel
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 300,
  • Fat, total (g) 11,
  • chol. (mg) 87,
  • sat. fat (g) 2,
  • carb. (g) 16,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 8,
  • pro. (g) 32,
  • vit. A (IU) 1895,
  • vit. C (mg) 138,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 534,
  • Potassium (mg) 1077,
  • calcium (mg) 81,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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