Rating: 4.5 stars
61 Ratings
  • 5 star values: 38
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 3

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

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Credit: Andy Lyons

Recipe Summary test

prep:
15 mins
cook:
24 mins
total:
39 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

300 calories; fat 11g; cholesterol 87mg; saturated fat 2g; carbohydrates 16g; mono fat 7g; poly fat 2g; insoluble fiber 4g; sugars 8g; protein 32g; vitamin a 1895IU; vitamin c 137.6mg; thiamin 0.8mg; riboflavin 0.5mg; niacin equivalents 9.9mg; vitamin b6 1mg; folate 40.3mcg; vitamin b12 0.6mcg; sodium 534mg; potassium 1077mg; calcium 80.8mg; iron 3.8mg.
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