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.

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Ingredients

Directions

  • 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, (2 g saturated fat, 2 g polyunsaturated fat, 7 g monounsaturated fat), 87 mg cholesterol, 534 mg sodium, 16 g carbohydrates, 4 g fiber, 8 g sugar, 32 g protein.


Reviews (5)

Most helpful positive review

Rating: 5 stars
12/20/2017
MINOUCHKA This recipe taste wonderful and one of my favorite.... for my family, this is a keeper!

Most helpful critical review

Rating: Unrated
03/17/2013
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.
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
12/20/2017
MINOUCHKA This recipe taste wonderful and one of my favorite.... for my family, this is a keeper!
Rating: 4 stars
12/07/2017
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
10/01/2018
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.
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Rating: 2 stars
10/30/2018
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
03/17/2013
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.