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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, sprinkle chili powder over pork. Toss to combine.

Instructions Checklist
  • In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until cooked through, stirring occasionally. Remove pork from saucepan; set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • To serve, remove stick cinnamon. Ladle into shallow bowls.

Nutrition Facts

300 calories; total fat 11g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 87mg; sodium 534mg; potassium 1077mg; carbohydrates 16g; fiber 4g; sugar 8g; protein 32g; trans fatty acidg; vitamin a 1895IU; vitamin c 138mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 10mg; vitamin b6 1mg; folate 40mcg; vitamin b12 1mcg; calcium 81mg; iron 4mg.

Reviews (5)

65 Ratings
  • 5 star values: 39
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
MINOUCHKA This recipe taste wonderful and one of my favorite.... for my family, this is a keeper!
Rating: 4 stars
Love the easy one-pot method. This came together quickly on a weeknight. For less sweetness I'd decrease the cinnamon and orange just a touch, but it made the recipe feel extra special and holiday-worthy!
Rating: 3 stars
This is a very tasty, easy to make, one-pot meal. It's really more of a soup. A stew should have more of a gravy to it. Simmering it longer can only do so much. Simmering too much would reduce the vegetables to mush and suck the last of the flavour from the pork. Hubster and I ate half of it last night. Tonight I will reheat it without the pork and take an immersion blender to it. Then I'll add some new chopped bell pepper and onion, cook them until just done, and return the pork long enough to heat through. We'll see how that goes.
Rating: 2 stars
WOW, WOW !! Nothing no Salt and Pepper with this right ? OMG, I just tasted myself during I was cooking, no any taste at all. What happened ? It not necessary with Salt and Pepper whatsoever ?
Rating: Unrated
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.