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2 Ratings
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  • 2 Ratings

Poblano peppers are long, deep-green peppers with a mild to medium-hot flavor. The jalapeno, on the other hand, is a smaller pepper that adds plenty of heat to this slow cooker stew.

Source: Better Homes and Gardens


Recipe Summary test

30 mins
8 hrs
8 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from pork. Cut pork into 1-inch cubes. Brown pork, half at a time, in hot oil in a large skillet heat oil. Drain off fat. Combine potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon in a 3-1/2- or 4-quart slow cooker. Add pork. Combine broth, undrained tomatoes, the chili powder, oregano, and black pepper; pour broth mixture over all.

  • Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  • To serve, discard stick cinnamon. Stir in cilantro or parsley. Serve stew over cooked rice and garnish with green onion strips, if desired. Makes 6 servings.


When preparing hot chile peppers, avoid burning your skin and eyes by wearing gloves or sandwich bags over your hands. This way, your skin doesn't come in contact with the hot pepper oils. Also be sure to always wash your hands and nails thoroughly in hot, soapy water after handling the peppers.

Nutrition Facts

285 calories; fat 11g; cholesterol 50mg; saturated fat 3g; carbohydrates 28g; insoluble fiber 3g; protein 19g; vitamin a 123.6RE; vitamin c 119.3mg; sodium 753mg; calcium 50.5mg; iron 3.8mg.