Recipes and Cooking Pork and Poblano Stew 4.3 (61) 5 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2012 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Cook Time: 24 mins Total Time: 39 mins Servings: 4 Yield: 6 cups Jump to Nutrition Facts Ingredients 2 teaspoon hot chili powder 1 ¼ pound pork tenderloin, cut into 3/4- to 1-inch pieces 2 tablespoon 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 14.5 ounce can fire-roasted tomatoes with garlic, undrained 1 14.5 ounce can reduced-sodium chicken broth 3 inches stick cinnamon 2 teaspoon finely shredded orange peel ¼ cup fresh orange juice Directions 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 cooked through, stirring occasionally. Remove pork from saucepan; set aside. 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. Print Nutrition Facts (per serving) 300 Calories 11g Fat 16g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 300 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 87mg 29% Sodium 534mg 23% Total Carbohydrate 16g 6% Total Sugars 8g Protein 32g Vitamin C 137.6mg 688% Calcium 80.8mg 6% Iron 3.8mg 21% Potassium 1077mg 23% Folate, total 40.3mcg Vitamin B-12 0.6mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.