Pork, Sweet Potato and Poblano Stew Recipe

click to rate
3 votes | 5781 views

I adapted this recipe from one on Simply Recipes, and it is really delicious. I doubled the onion, garlic, poblano, cumin and sauce from her recipe, and quadrupled the sweet potato. The result was a delicious, juicy stew that had a nice balance of vegetables and meat. I'm sure the original recipe is great too, but I'd highly recommend this version.

Prep time:
Cook time:
Servings: 10
Tags:

Ingredients

Cost per serving $1.48 view details

Directions

  1. Broil the chile peppers until the chiles are blackened on both sides, turning once. Place in a bowl and cover with a clean dish towel or cookie sheet so the chiles can steam. 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. 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. Remove the pork from the pan and set aside. Add the chopped onion and cumin to the pan and cook about 6 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 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. 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.
  5. To serve, spoon out the stew into bowls. Swirl in a spoonful of sour cream to each bowl if desired. Top with chopped fresh cilantro, avocado, and toasted shelled pumpkin seeds as desired.

Toolbox

Add the recipe to which day?
« Today - Dec 09 »
Today - Dec 09
December 10 - 16
December 17 - 23
December 24 - 30
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 316g
Recipe makes 10 servings
Calories 185  
Calories from Fat 86 46%
Total Fat 9.58g 12%
Saturated Fat 2.52g 10%
Trans Fat 0.04g  
Cholesterol 56mg 19%
Sodium 365mg 15%
Potassium 556mg 16%
Total Carbs 5.25g 1%
Dietary Fiber 2.3g 8%
Sugars 1.27g 1%
Protein 18.86g 30%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Reviews

  • Nancy Miyasaki
    This was fantastic. We all really enjoyed it. If you like your food spicy...you could try adding two tsp of the chipotle. This was plenty spicy for our family though.
    I've cooked/tasted this recipe!

    Comments

    • ShaleeDP
      September 4, 2013
      I like spicy foods. Mykid enjoys a little spicy too. I could try this soon... ingredients are easy to find too.

      Leave a review or comment