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CathyZ from Kauai

Pork and Poblano Stew from Michael in Phoenix

Veteran Member
3861 posts
Joined: Dec 10, 2005


Posted to Thread #29359 at 3:44 pm on Jan 13, 2017

Great stuff.

(serves 5-6) from michael in phoenix

5 poblano chiles (1-1/4 lb)
1 T vegetable oil
2-1/2 lbs pork shoulder, trimmed, cut into 1-2 pieces
1 large onion, chopped
1 tsp cumin (toasted whole then ground)
3-4 garlic cloves, minced
1 chipotle chili in adobo, minced
1 T dried oregano
1 qt chicken stock
1-1/2 cups fresh or frozen corn
1 large can Mexican hominy, drained
1 large sweet potato, peeled and diced
Sour cream, cilantro, toasted shelled pumpkin seeds (pepitas)

Char the chile peppers on all sides until blackened. Put in paper bag for 10 min. Rub off the skin. Discard stem, seeds and internal veins. Roughly chop. Set aside. Heat the oil to med high. Pat dry the pork pieces and brown, working in batches. Sprinkle salt generously while browning. Remove from the pan and set aside. Add the onion, garlic and cumin to the pan and cook about 5 min. Scrape up the browned bits adding a bit of water to loosen. Add the chopped chipotle to the onions and garlic. Return the pork to the pan and add the poblano chiles. Add the chicken stock and oregano. Bring to a boil, reduce to simmer, cover and let cook for an hour. After an hour, add the diced sweet potato, corn and hominy. Cook for another half hour to 45 minutes until the pork is tender and the sweet potatoes are cooked through. Correct seasoning, adding more salt if needed. To serve, put in bowls, swirl in a spoonful of sour cream, top with chopped cilantro and toasted shelled pumpkin seeds.

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