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.

Ingredients
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1 poundboneless pork shouldersee savings

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1 tablespooncooking oilsee savings

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1 poundtiny new potatoes, quarteredsee savings

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1 cupchopped onionssee savings

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2fresh poblano peppers, seeded and cut into 1-inch* piecessee savings

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1fresh jalapeno pepper, seeded and chopped*see savings

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4 clovesgarlic, mincedsee savings

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2 inchesstick cinnamonsee savings

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3 cupscanned chicken brothsee savings

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1 14-1/2-ounce candiced tomatoessee savings

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1 tablespoonchili powdersee savings

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1 teaspoondried oregano, crushedsee savings

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1/4 teaspoonblack peppersee savings

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1/4 cupsnipped fresh cilantro or parsleysee savings

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Hot cooked basmati rice or long-grain rice (optional)see savings

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Green onion strips (optional)see savings

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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