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Pork and Poblano Stew

Ingredients

  • 4 to 5 poblano chile peppers (about ¾ pound)
  • 1 Tbsp vegetable oil
  • 2 ½ pounds pork shoulder, trimmed, cut into 1 to 2 inch pieces
  • Salt
  • 1 large onion, chopped (about 2 cups)
  • 3 to 4 garlic cloves, minced
  • 1 teaspoon cumin
  • + 8 more ingredients
    • 1 chipotle chili in adobo, minced
    • 1 Tbsp dried oregano
    • 1 quart chicken stock (use gluten-free stock for gluten-free option)
    • 1 ½ cups fresh or frozen corn (no need to defrost if frozen)
    • 1 large (about ½ pound) sweet potato, peeled and diced (about ½ to ¾-inch cubes)
    • Sour cream
    • Cilantro
    • Toasted shelled pumpkin seeds (pepitas) Optional

Method 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. 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. Cut away and discard...

View full recipe at SpringPad

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