Pork and Poblano Stew Recipe

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Prep time:
Cook time:
Servings: 8


Cost per serving $1.38 view details


  1. 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.
  2. 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.
  3. Cut away and discard the stem, seeds, and internal veins.
  4. Roughly chop the chiles into 1 to 2 inch pieces. Set aside.
  5. Heat the vegetable oil in a large Dutch oven on medium high heat. Brown the pork pieces, working in batches as to not crowd the pan.
  6. Sprinkle salt generously over the pork while they brown.
  7. Remove the pork from the pan and set aside.
  8. Add the chopped onion and cumin to the pan and cook about 5 minutes, until translucent.
  9. Scrape up any browned bits from the bottom of the pan while the onions cook. Add garlic and cook for a minute more.
  10. Add the chopped chipotle, browned pork, chopped poblano peppers, chicken stock and oregano to the onions and garlic.
  11. Bring to a boil, reduce to a simmer, cover and let cook for 1 hour. 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.
  12. To serve, spoon out the stew into bowls. Swirl in a spoonful of sour cream to each bowl. Top with chopped fresh cilantro.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 247g
Recipe makes 8 servings
Calories 181  
Calories from Fat 74 41%
Total Fat 8.24g 10%
Saturated Fat 2.34g 9%
Trans Fat 0.04g  
Cholesterol 58mg 19%
Sodium 262mg 11%
Potassium 498mg 14%
Total Carbs 7.12g 2%
Dietary Fiber 1.6g 5%
Sugars 1.57g 1%
Protein 18.96g 30%
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