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Hearty fall stew with pork shoulder, roasted poblano chiles, chipotle, onions, sweet potatoes, and corn.
Photography Credit:Elise Bauer
Every time I look at a picture of this pork and poblano stew I want to eat it all over again. This is one of those lick-every-last-drop stews, so good!
Early fall is peak chile season, and we have plenty of poblanos in the garden. Every few days I pick a few chiles, char them over direct flame on the gas stove, let them steam a bit in their own heat, and then scrape off the char.
Usually we eat them right away, sometimes just with some olive oil and salt drizzled over, or wrapped in a warmed corn tortilla with a little cheese.
This time though, we decided to make pork stew with the poblanos, a stew reminiscent of pozole, but with corn and sweet potatoes instead of hominy.
Swirling in a spoonful of Mexican crema or sour cream right before serving makes the stew just lightly creamy and provides a soothing balance to the mildly spicy chiles.
Pork and Poblano Stew Recipe
Toasted shelled pumpkin seeds make a nice accent to this hearty stew. Use them if you have them, if not, don't worry, the stew will not suffer from their absence.
- 4 to 5 poblano chile peppers (about 3/4 pound)
- 1 tablespoon extra virgin olive oil
- 2 1/2 pounds pork shoulder, trimmed, cut into 1 to 2 inch pieces
- 1 large onion, chopped (about 2 cups)
- 1 teaspoon cumin
- 3 to 4 garlic cloves, minced
- 1 chipotle chili in adobo, minced
- 1 tablespoon dried oregano
- 1 quart chicken stock (use gluten-free stock for gluten-free option)
- 1 1/2 cups fresh or frozen corn (no need to defrost if frozen)
- 1 large (about 1/2 pound) sweet potato, peeled and diced (about 1/2 to 3/4-inch cubes)
- Sour cream
- Toasted shelled pumpkin seeds (pepitas) Optional
1 Char, peel, and chop the poblano chiles: Char the chile peppers on all sides, directly over a gas flame, or broil, turning every minute or so until the chiles are blackened on all sides.
Place in a bowl and cover with a clean dish towel. Let sit for 10 minutes or so, then rub off the blackened charred skin.
Cut away and discard the stem, seeds, and internal veins. Roughly chop the chiles into 1 to 2 inch pieces. Set aside.
2 Sear the cubed pork: Heat the vegetable oil in a large Dutch oven on medium high heat. Pat dry the pork pieces with a paper towel and brown them, working in batches as to not crowd the pan. Sprinkle salt generously over the pork while they brown.
3 Sauté the onions and garlic: Remove the pork from the pan and set aside. Add the chopped onion and cumin to the pan and cook about 5 minutes, until translucent.
Scrape up any browned bits from the bottom of the pan while the onions cook. Add garlic and cook for a minute more.
4 Add the chipotle, poblanos, pork, chicken stock and oregano, simmer: Add the chopped chipotle to the onions and garlic. Return the browned pork to the pan. Add the chopped poblano chiles to the pan. Add the chicken stock and oregano. Bring to a boil, reduce to a simmer, cover and let cook for 1 hour.
5 Add sweet potato, corn: After an hour, add the diced sweet potato and corn to the stew. Cook for another half hour to 45 minutes, until the pork is tender and the sweet potatoes are cooked through.
To serve, spoon out the stew into bowls. Swirl in a spoonful of sour cream to each bowl. Top with chopped fresh cilantro and toasted shelled pumpkin seeds.
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- 1 ½ pounds trimmed boneless pork shoulder roast, cut into 1-inch cubes
- 1 tablespoon cooking oil
- 1 ½ pounds tiny new potatoes, quartered
- 2 large onions, chopped
- 1 10 ounce package frozen whole kernel corn
- 3 fresh poblano peppers or 2 small green sweet peppers, seeded and cut into 1-inch pieces*
- 1 fresh jalapeño pepper, seeded and chopped*
- 6 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon dried oregano, crushed
- 1 14 ounce can chicken broth
- 3 zucchini, halved lengthwise and cut into 1/2-inch-thick slices
- ¼ cup snipped cilantro or parsley
- Jalapeño pepper, seeded and sliced into thin strips (optional)
- Lime wedges (optional)
In a large skillet brown meat, half at a time, in hot oil. Drain off fat.
In a 5- or 6-quart slow cooker place potatoes, onions, frozen corn, poblano peppers, chopped jalapeño pepper, garlic, salt, and dried oregano. Add meat. Pour broth over all in cooker.
Cover cook on low-heat setting for 7-1/2 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in zucchini cover and cook for 15 minutes. Stir in cilantro. If desired, top stew with additional sliced jalapeño and serve with lime wedges.
Fresh chile peppers contain volatile oils that can burn your skin and eyes, so avoid direct contact with them as much as possible. When working with fresh chile peppers, wear disposable plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails thoroughly with soap and hot water. If you get chile oil in your eyes, flush them with cool water.
Pork and Poblano Stew
Roast the poblano chiles over a gas flame or under a broiler, turning frequently, until charred all over. Place the chiles in a sealed container or a plastic bag to steam. When they’re just cool enough to handle, peel the blackened skin off the chiles, remove the stems and seeds and cut into 1-inch strips.
Season the pork with kosher salt and 1 tablespoon of the Blue Grass spice blend. Heat the grapeseed oil in a large Dutch oven or stockpot over medium-high heat. Working in batches and taking care to not crowd the pot, sear the pork on all sides until Well browned, taking care not to burn the bits left on the bottom. Transfer the pork to a plate as it finishes and set aside leave the oil in the pot.
Add the onion, garlic, celery and jalapeno and cook for 2 minutes on low heat. Add the cornmeal and cook for another minute. Deglaze with the white wine while scraping the bottom of the pot with a wooden spoon. Bring to a simmer and reduce the liquid by half, about 3 minutes. Add the pork and the tomato paste, chicken stock and remaining 2 tablespoons of Blue Grass. Season with salt and pepper, bring to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is tender.
While the pork cooks, roughly chop the tomatoes. Add the tomatoes, their liquid and the poblanos bring to a gentle simmer and cook for 30 minutes. Serve immediately or let cool to room temperature and refrigerate for up to 1 Week. Reheat, covered, over low heat.
Fresh, hoppy pale ale: Tröegs.
I agree with the other comments, I didn't realize few people seemed to have actually reviewed this until I had bought the ingredients to make it. I was able to salvage a pretty tasty dish by making a good amount of alterations, listed below. Instead of oil, I cooked down about 1/4 pound of bacon for about 5/6 minutes before adding the pork to brown. I didn't need to add any additional oil before adding the pork, as the bacon fat helped get a nice sear.I seasoned the pork with salt and pepper, but also added chili powder, oregano, smoked paprika and a little cayenne pepper. I also added the salt, pepper, chili powder, oregano and smoked paprika at about the 20 minute mark when I added the cilantro. I think it was much better for those flavors to be cooked into the meat instead of adding them at the end, as suggested in the recipe. Unfortunately, I did not have any cumin on hand to add, but I think that could be another good spice that would complement the flavor from the peppers.I cooked the pork in my dutch oven on the stovetop, but I think it would be better to braise in the oven. I determined this after cooking the pork on the stove on medium heat for about an hour rather than the 20 minutes that was suggested. I checked after 20 minutes and the pork was not tender at all and the fattier bits from the pork shoulder barely rendered. Overall, I really liked the inspiration that this recipe provided, but it would be more than mediocre if prepared according to the recipe.
Pork Loin and Poblano Pepper Stew
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1 x
Pork loin or chicken can be used in this fresh tasting, healthy stew. It can also be morphed into a delicious, hearty casserole with one easy step.
- 2 tsp chili powder
- 1 1/4 pounds pork tenderloin ( 1 – 1.5 pounds will do. Can substitute with chicken)
- 2 Tbsp olive oil
- 1 fresh poblano chili pepper (remove seeds and dice in 1 inch pieces)
- 1 red, yellow or orange sweet pepper ( 1 inch dice)
- 1 medium onion (medium dice)
- 1 14.5 oz can fire roasted diced tomatoes (or 1 can Ro-tel. Undrained)
- 1 14.5 oz can chicken broth
- 1 stick cinnamon
- 1/4 cup fresh orange juice
- 2 tsp orange zest
- 2/3 cup rice (Optional for casserole only. I use jasmine)
- grated cheese (Optional cheddar-jack or similar)
- sour cream (Optional for garnish)
- Toss the pork chunks with the chili powder
- In a large oven proof sauce pan or Dutch oven, heat 1 Tbsp olive oil and brown the pork on medium high. Remove from pan.
- Heat the remaining Tbsp olive oil in the emptied pan and add the peppers and onion. Saute until tender, about 5 minutes.
- Add the tomatoes, broth and cinnamon stick.
- Bring to a simmer and cook for 10 minutes, covered.
For the stew version
- Return meat to the pan. Add the orange juice and simmer for about 5 minutes.
- Add the orange zest before serving, and remove the cinnamon stick.
For the casserole
- Preheat the oven to 375 degrees F
- Return the meat to the pan. Add the orange juice and bring back to a simmer.
- Sprinkle the rice and range zest evenly over the stew.
- Place in oven for 45 minutes or until rice has absorbed the liquid.
- Serve with grated cheese and sour cream to garnish
This dish was an all around “add it to the rotation” winner in our home. My family preferred the casserole version better. The stew pairs well with corn bread or muffins. Tortilla chips would also be nice crumbled on top.
The nutrition information is for the casserole version (with rice, and cheddar cheese/sour cream garnish (1 Tblsp each). The soup with no garnishes is 300 calories/serving.
1. Heat the oil in a dutch oven or large pan over medium-high heat until shimmering. Generously season the pork pieces with salt and pepper. Brown the pork in batches, about 4 minutes per batch. Remove pork and set aside.
2. Add the onion and all the peppers to the now empty pan and cook, stirring occasionally, about 5 minutes or until peppers begin to soften. Stir in the garlic and paprika and cook 1 minute. Add the broth and lime juice, stir while scraping the bottom of the pan to release any stuck on bits and bring to a boil.
3. Pour the pepper mixture into a slow cooker and add the pork and any accumulated juices to the slow cooker.
4. Cover and cook on low for 7 to 8 hours. Salt and pepper to taste. Serve over cooked rice(recipe below).
For the rice:
1. Add rice and water to a medium size saucepan and bring to a boil over medium-high heat.
2. Cover pan tightly and reduce heat to low. Do Not Remove Lid Until Step 4!
3. Cook on low for 10 minutes then turn off the heat and let rest 15 minutes. Once Again Do Not Remove Lid!
4. After rice has rested 15 minutes you can remove the lid and fluff with a fork.
Pork and Poblano Stew
In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and almond flour, stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.
While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.
Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.
In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.
When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew.
Ladle into bowls. Garnish with diced avocado, cotija cheese, and lime zest.
Note: Use a serrated knife to cut the beef into cubes. A serrated knife with make clean, easy cuts through chilled beef.
Pork with Roasted Tomatillos, Poblanos and Potatoes
Spread the poblano, garlic, serrano, tomatillos and onion on a rimmed baking sheet and slide it under a preheated broiler as close to the broiler as possible to roast the vegetables. After 4 or 5 minutes, when the vegetables are blotchy-black and softening, turn them and roast the other side. Remove the poblano to a bowl and cover with a kitchen towel. When it has cooled enough to handle, rub off the charred skin, remove the seedpod and rinse briefly under cool water. Allow the other vegetables to cool.
Slip the skins off the garlic and pull the stem off the serrano (no need to remove the seeds). Scoop them into a blender along with the tomatillos (and any juice on the baking sheet), onion and a scant teaspoon salt. Process to a coarse puree.
In a microwavable bowl, sprinkle the potatoes with a tablespoon of water, cover with plastic, poke a few holes in the top and microwave at 100% for 4 minutes.
Heat the oven to 325 degrees. In a medium (4-quart) heavy pot (preferably a Dutch oven) set over medium-high, heat enough oil (or one of its stand-ins) to coat the bottom. When the oil is hot, dry off the meat with paper towels, sprinkle it generously with salt and lay it in the pan (lay the cubed shoulder in an uncrowded layer). Brown on all sides (this takes 5 to 10 minutes) then remove the meat to a plate and add the tomatillo mixture to the pan. Let it reduce and concentrate, stirring frequently, for about 4 minutes. Then roughly chop the poblano and add it to the pot along with the potatoes. Finally, stir in the broth (or water) and epazote.
Return the meat to the pot, cover and slide it into the oven. When the pork loin reaches 145 degrees on an instant-read thermometer (about 30 minutes), remove the meat to a plate, loosely cover with foil and let it rest for 10 minutes to reabsorb the juices. When ready to serve, reheat the sauce over medium, taste and season it with salt (usually about 1 teaspoon). Slice the meat, lay the slices overlapping on 4 warm deep dinner plates, then spoon the sauce and potatoes over and around it. If using cubed pork shoulder, braise until tender (that takes about 1 hour), season the sauce with salt, then spoon the delicious mixture into deep plates. Either one benefits from a fresh garnish of cilantro leaves.
- 1 (2 pound) boneless pork shoulder, cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons canola oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon dried chives
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon dried dill weed
- 1 (26 ounce) jar pasta sauce
- 1 (14.5 ounce) can diced tomatoes, undrained
- 3 medium Yukon Gold potatoes, cut into 1-inch pieces
- 2 cups frozen whole kernel corn
- 2 cups quartered fresh button mushrooms
- 1 cup baby carrots, halved lengthwise
Sprinkle pork cubes with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.
Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.
Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.
- 4 teaspoons extra-virgin olive oil, divided
- 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
- 1 onion, halved and sliced
- 2 poblano peppers, diced
- 2 cloves garlic, minced
- 1 medium russet potato, peeled and cut into 1/2-inch pieces
- 1 14-ounce can reduced-sodium chicken broth
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1/8 teaspoon cayenne (optional)
- 1 tablespoon lime juice
Heat 2 teaspoons oil in a large saucepan over medium heat. Add pork cook, stirring, until no longer pink on the outside, about 4 minutes. Transfer with any juice to a bowl.
Add the remaining 2 teaspoons oil, onion and poblanos to the pan. Cook, stirring, until softened, about 3 minutes. Add garlic and cook 1 minute more. Add potato, broth, cumin, oregano, salt and cayenne (if using) bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, partially covered and stirring occasionally, until the potato is tender, about 10 minutes. Return the pork and any juice to the pan and cook, partially covered, until the pork is cooked through and the potatoes are fall-apart tender, about 5 minutes more. Stir in lime juice before serving.
- cooking spray
- ⅓ cup brown sugar
- ⅓ cup all purpose flour
- ¼ cup Dijon mustard
- 3 pounds pork loin, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 1 ⅓ cups chicken broth
- 1 cup dry sherry
- 3 pounds sweet potatoes, cut into 1-inch cubes
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed dried rosemary
- ¼ teaspoon thyme
- salt to taste
Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
Bake in the preheated oven for 50 minutes uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.