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Hearty autumn stew with pork shoulder, roasted poblano peppers, chipotle, onion, sweet potatoes and corn.
Every time I see a picture of this pork and pork stew, I want to eat it again. This is one of those stews to lick to the last drop, great!
The beginning of autumn is the high season of chile, and we have many poblanos in the garden. Every few days I pick up some chilies, char them over a direct heat on the gas stove, let them steam a little with their own heat, and then scrape the charcoal off.
We usually eat them right away, sometimes just with a little olive oil and salt drizzled on them, or wrapped in a warm corn tortilla with a little cheese.
This time, however, we decided to make pork stew with the poblano, a stew reminiscent of pozole, but with corn and sweet potatoes instead of corn.
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Shaking in a tablespoon of Mexican sour cream or sour cream just before serving makes the stew slightly creamy and provides a relaxing balance to slightly spicy chili peppers.
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Pork and Poblano Stew Recipe
Preparation time: 30 minutes.
Cook time: 2 hours
Yield: 8 servings
- 4 to 5 poblano peppers (approximately 3/4 pound)
- 1 tablespoon of extra virgin olive oil
- 2 1/2 pounds pork shoulder, sliced, cut into 1 to 2-inch pieces
- 1 large onion, chopped (about 2 cups)
- 1 teaspoon of cumin
- 3 to 4 minced garlic cloves
- 1 chipotle chile pepper in adobo sauce, chopped
- 1 tablespoon of dried oregano
- 1 quart chicken broth (use gluten-free broth for gluten-free option)
- 1 1/2 cups fresh or frozen corn (no need to defrost if frozen)
- 1 large sweet potato (about 1/2 pound), peeled and diced (about 1/2 to 3/4 inch cubes)
- Sour cream
- Roasted pumpkin seeds, shelled (pips) Optional
1 Char, peel and chop the poblano peppers: Load chilies on all sides, directly over a gas flame, or broil, turning every minute or so until the chilies are blackened on all sides.
Place in a bowl and cover with a clean tea towel. Let stand for 10 minutes or so, then rub the charred blackened skin.
Cut and discard the stem, seeds, and internal veins. Cut the chiles into 1 to 2-inch pieces. Set aside.
2 Brown the pork in cubes: Heat the vegetable oil in a large Dutch oven over medium-high heat. Dry the pork pieces with a paper towel and brown them, working in batches so as not to fill the pan. Sprinkle salt liberally over the pork as they brown.
3 Sauté the onions and garlic: Remove pork from skillet and set aside. Add the chopped onion and cumin to the pan and cook about 5 minutes, until transparent.
Scrape up the golden pieces from the bottom of the pan while the onions cook. Add garlic and cook for one more minute.
4 Add the chipotle, poblano, pork, chicken broth and oregano, simmer: Add the chopped chipotle to the onion and garlic. Return the golden pork to the pan. Add the chopped poblano peppers to the skillet. Add the chicken stock and oregano. Bring to a boil, reduce heat to low, cover and cook for 1 hour.
5 Add sweet potato, corn: After an hour, add the chopped 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 well cooked.
To serve, pour stew into bowls. Shake in a tablespoon of sour cream in each bowl. Top with chopped fresh coriander and toasted pumpkin seeds.
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