Spicy Pork and Potato Stew
Recipe from Better Homes and Gardens

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.


Spicy Pork and Potato Stew

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Ingredients
  • 1 pound
    boneless pork shoulder
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  • 1 tablespoon
    cooking oil
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  • 1 pound
    tiny new potatoes, quartered
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  • 1 cup
    chopped onions
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  • 2 
    fresh poblano peppers, seeded and cut into 1-inch* pieces
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  • 1 
    fresh jalapeno pepper, seeded and chopped*
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  • 4 cloves
    garlic, minced
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  • 2 inches
    stick cinnamon
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  • 3 cups
    canned chicken broth
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  • 1 14-1/2-ounce can
    diced tomatoes
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  • 1 tablespoon
    chili powder
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  • 1 teaspoon
    dried oregano, crushed
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  • 1/4 teaspoon
    black pepper
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  • 1/4 cup
    snipped fresh cilantro or parsley
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  •  
    Hot cooked basmati rice or long-grain rice (optional)
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  •  
    Green onion strips (optional)
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Directions
1.
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.
2.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3.
To serve, discard stick cinnamon. Stir in cilantro or parsley. Serve stew over cooked rice and garnish with green onion strips, if desired.
4.
Makes: 6 servings
5.
Note: 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 information
Per serving: Calories 285, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 50 mg, Sodium 753 mg, Carbohydrate 28 g, Fiber 3 g, Protein 19 g. Daily Values: Vitamin A 12%, Vitamin C 202%, Calcium 5%, Iron 21%. Percent Daily Values are based on a 2,000 calorie diet.
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