Poblano Pork Stew
Indulge in the comforting warmth of this hearty Poblano Pork Stew, a flavorful fusion of tender pork shoulder, smoky roasted poblano peppers, and a medley of aromatic spices. Perfect for cooler nights, this recipe highlights fire-roasted poblano peppers—peeled and diced to infuse their deep, smoky essence into every bite. Simmered to perfection with russet potatoes, juicy tomatoes, and a fragrant blend of cumin, smoked paprika, and oregano, the stew achieves a rich depth of flavor that's elevated with a fresh squeeze of lime and a sprinkle of cilantro. With a slow-cooked approach that ensures melt-in-your-mouth pork and harmonious seasoning, this one-pot wonder is as satisfying as it is easy to prepare. Serve it piping hot, and let its bold, Southwest-inspired flavors captivate your table!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 3 Poblano peppers
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 Garlic cloves
- 2 teaspoons Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 4 cups Chicken broth
- 1 14-ounce can Diced tomatoes
- 2 large Russet potatoes
- 0.25 cup Fresh cilantro
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 Lime
Instructions
Preheat the oven broiler on high. Place the poblano peppers on a baking sheet and roast under the broiler until the skin is charred and blistered, turning them occasionally for even charring, about 8-10 minutes.
Remove the peppers from the oven and transfer them to a bowl. Cover tightly with plastic wrap and let them steam for 10 minutes. Once cooled, peel off the skins, remove the seeds, and dice the peppers. Set aside.
Cut the pork shoulder into 1-inch cubes, removing any excess fat.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. Working in batches, brown the pork cubes on all sides, about 3-4 minutes per batch. Remove the pork and set aside.
Add the remaining tablespoon of olive oil to the same pot. Add the diced onion and a pinch of salt. Sauté for 5-6 minutes until the onions are softened and translucent.
Mince the garlic cloves and add them to the pot. Stir and cook for 1 minute until fragrant.
Stir in the cumin, smoked paprika, and oregano, toasting the spices for 30 seconds to enhance their flavor.
Return the browned pork to the pot and stir to combine. Add the chicken broth, diced tomatoes with their juices, and the roasted poblano peppers. Bring the mixture to a boil, then reduce the heat to low, and cover with a lid. Simmer for 45 minutes, stirring occasionally.
While the stew simmers, peel and dice the russet potatoes into 1-inch cubes.
After the stew has simmered for 45 minutes, add the potatoes and continue to cook, uncovered, for another 30-35 minutes, or until the potatoes are tender and the pork is melt-in-your-mouth soft.
Taste the stew and season with salt and black pepper as needed.
Roughly chop the fresh cilantro and stir it into the stew right before serving. Squeeze the juice of one lime over the stew for a bright finish.
Ladle the Poblano Pork Stew into bowls and serve hot, with extra lime wedges and cilantro for garnish if desired.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.6 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1387 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
