A Satisfying Stew

'll confess, there hasn't been much for me to write about recently, hence my absence from the blogosphere. During the past year, I've been doing a lot of cooking and baking, since we haven't been able to eat out much. We love Mexican food, which is everywhere in Texas. Here's a recipe that I developed myself, initially just using what I happened to have in the pantry and freezer. It has a richly intense flavor, without being overly spicy. 

Pork and Poblano Stew

1 1/2 -2 pounds of pork loin, cut into 1" cubes
2-3 fresh poblano peppers
2 T. olive oil
1 large onion, diced
3 cloves of garlic, minced
2 t. cumin
2 t. chili powder
1 t. salt
1 t. pepper
1 cup chicken broth
1 16-oz. can of petite diced tomatoes
1 16-oz. can of green enchilada sauce

First, prepare the poblano peppers (this takes a bit of time). Char the skins of the peppers using a gas grill or open flame on a gas oven. Place the charred peppers in a paper bag and let them steam for 10 minutes. Then slide the charred skin off under running water. Cut off the stem end of the peppers and carefully open them up. Remove the seeds and dice the pepper into 1/2 inch pieces. Set aside.

Heat 1 T. of the olive oil in a large pot (I use my Dutch oven) and add the onions and garlic. Saute until transparent. Set aside. Add the remaining olive oil to the pan and brown the pork cubes. Add the onion and garlic back in, along with the seasonings. Stir to coat. Now add the chicken broth, tomatoes, reserved poblano peppers and enchilada sauce. Stir to combine and simmer either on the stovetop or in a 325 degree oven for about two hours, or until the pork is fork-tender. If the stew seems too liquid, remove the top to let the sauce reduce. If it's too thick, add a little more chicken broth. Taste frequently and adjust seasonings.

Serve over rice, steamed new potatoes or a square of cornbread. I like to put a dollop of sour cream on top, especially if it came out too spicy for me. Serves at least four.

Note: Some poblano peppers can be fairly spicy, but you can't tell from looking at them! 

---