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Pork and Poblano Stew

October 8, 2017



  • teaspoons hot chili powder
  • 1 1/4pounds pork tenderloin, cut into 3/4- to 1-inch pieces
  • tablespoons olive oil
  • fresh poblano chile pepper, seeded and cut into 1 inch pieces
  • large red sweet pepper, seeded and cut into 1 inch pieces
  • medium onion cut into thin wedges
  • 14 1/2 ounce can fire-roasted tomatoes with garlic, undrained
  • 14 1/2 ounce can reduced-sodium chicken broth
  • inches stick cinnamon
  • teaspoons finely shredded orange peel
  • 1/4 cup fresh orange juice


  1. In a medium bowl, sprinkle chili powder over pork. Toss to combine.
  2. In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until browned, stirring occasionally.
  3. Add remaining oil to saucepan. Add poblano pepper, sweet pepper, and onion to saucepan. Cook over medium-high heat until vegetables are just tender, about 5 minutes. Add tomatoes, broth, and cinnamon stick. Bring to boiling. Reduce heat. Cover and simmer over medium-low heat for 10 minutes. Uncover and add reserved pork and orange juice. Return to a simmer for 5 minutes more. Stir in orange peel.
  4. To serve, remove stick cinnamon. Ladle into shallow bowls.

From → Pork, Recipes, Soups

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