During the pandemic, I posted this recipe. Recently, I made it again and changed some of the ingredients, as well as simplifying the process. I think it's a winner and hope you'll try it.
Pork and Poblano Stew
1 1/2 -2 pounds of pork loin, fat and/or silver skin removed and cut into 1" cubes
4 fresh poblano peppers
2-3 T. olive oil
3 large onions
6 cloves of garlic, with papery skins removed
4 Roma tomatoes
1 T. cumin
1 T. chili powder
1 t. salt
1/2 t. pepper
1 32-oz. container of chicken or vegetable broth
1 16-oz. can of petite diced tomatoes
1 can of diced mild green chiles
Preheat oven to 425 degrees. Coat a large baking sheet with cooking spray. Cut the poblanos in half lengthwise and remove seeds and ribs. Cut top and bottom off each onion, removing the skins. Cut in half and cut each half in thirds. Cut the tomatoes in half lengthwise. Remove papery skins from the tomatillos and remove the small cores. Cut in half. Arrange all the vegetables, including the garlic, cut side down on the baking sheet and brush with olive oil. Bake for 30-40 minutes. This process eliminates having to char the peppers.
When cool enough to handle, slide the skins off the tomatoes and poblanos. Place all the vegetables except the poblanos in a blender and process until smooth, adding a little chicken broth. Pour mixture into a Dutch oven or large pot. Then add the seasonings, rest of the broth, canned tomatoes and green chiles. Add the poblano peppers, which have been cut into 1-inch pieces. Mix together and bring to a simmer. Add the pork cubes.
Simmer covered 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 it it's too spicy for your taste. Serves at least four.
Note: Some poblano peppers can be fairly spicy, but you can't tell from looking at them!
I'm Chris Barabasz, retired from a 35-year career managing communications for health care development (that's fundraising for you civilians). I'm a wife, mother, grandmother and freelance writer. My husband Andy and I moved from Delaware to Texas to be closer to our daughters and three adorable grandchildren.