Pork and Poblano Pepper Stew
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 tbsp olive oil
  • 2 lbs pork stew meat (e.g., pork shoulder), cubed in 1 inch pieces
  • 4 poblano peppers, diced
  • 1 yellow onion, diced
  • 1 jalapeno pepper, diced
  • 3 garlic cloves, minced
  • 1 tbsp ancho chili pepper (plus 1-2 tsp more if desired)
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp aleppo pepper
  • 1 tsp ground coriander
  • ¼ cup white wine
  • 2 cans of 14.5 oz diced tomatoes
  • 1 cup chicken stock
  • 1 15 oz can of chickpeas, drained
  • 4 oz baby kale
Accompaniments
  • Brown Rice
  • Sour cream
  • Chopped cilantro
Instructions
  1. Brown the pork stew meat in olive oil and all sides in batches in a slow cooker with saute function or a large saute pan. Do not crowd the meat. Remove from pan.
  2. Add peppers and onion and saute for about 5 minutes.
  3. Add garlic and jalapeño and saute for 1 minute more
  4. Add next five spices and saute for another minute so that the spices are evening distributed.
  5. Deglaze pan with wine until wine is reduced to almost no liquid (a few minutes).
  6. Add tomatoes, chicken stock and chickpeas and bring to a simmer.
  7. Transfer to a slow cooker. Cook three hours on high. 6 on low.
  8. Add kale and cook for 10 minutes more.
  9. Serve over brown rice with sour cream and chopped cilantro
Recipe by Weekend Table at https://weekendtable.com/2015/02/17/pork-poblano-stew/