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Pork and Poblano Stew
Pork and Poblano Stew
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Spicy pork stew with roasted poblano, chipotle, sweet potatoes, and corn - perfect for autumn!
Ingredients:
  • 4 to 5 poblano chile peppers (about 3/4 pound)
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 pounds pork shoulder, trimmed, cut into 1 to 2 inch pieces
  • Salt
  • 1 large onion, chopped (about 2 cups)
  • 1 teaspoon cumin
  • 3 to 4 garlic cloves, minced
  • 1 chipotle chile in adobo, minced
  • 1 tablespoon dried oregano
  • 1 quart chicken stock (use gluten-free stock for gluten-free option)
  • 1 1/2 cups fresh or frozen corn (no need to defrost if frozen)
  • 1 large (about 1/2 pound) sweet potato, peeled and diced (about 1/2 to 3/4-inch cubes)
  • Sour cream
  • Cilantro
  • Toasted shelled pumpkin seeds (pepitas), optional
Instructions:
  • Prepare the poblano chiles: Char the peppers over a gas flame or broil until blackened. Place in a bowl, cover with a towel, and let sit for 10 minutes. Remove skin, stem, seeds, and veins. Roughly chop into 1 to 2 inch pieces. Set aside.
  • In a large Dutch oven over medium-high heat, heat vegetable oil. Pat dry pork pieces with a paper towel and brown them in batches to avoid overcrowding the pan. Generously sprinkle salt over the pork as it browns.
  • Cook the onions and garlic: Take out the pork and keep it warm. Throw in the chopped onion and cumin to the pan, cook until onions are translucent, around 5 minutes. Deglaze the pan while cooking the onions. Add garlic and cook for another minute.
  • Combine the chipotle, poblanos, pork, chicken stock, and oregano in the pan. Simmer gently: Stir in the chopped chipotle with the onions and garlic. Place the browned pork back into the pan. Mix in the chopped poblano chilies. Pour in the chicken stock and sprinkle oregano. Bring to a boil, then lower the heat, cover, and simmer for 1 hour.
  • Toss in diced sweet potato and corn: After an hour, add the sweet potato and corn to the stew. Cook for an additional 30-45 minutes until the pork is tender and the sweet potatoes are cooked through. Serve in bowls, garnish with sour cream, fresh cilantro, and toasted pumpkin seeds.

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