Every time I look at a picture of this pork and poblano stew I want to eat it all over again. This is one of those lick-every-last-drop stews, so good!
Early fall is peak chile season, and we have plenty of poblanos in the garden. Every few days I pick a few chiles, char them over direct flame on the gas stove, let them steam a bit in their own heat, and then scrape off the char.
Usually we eat them right away, sometimes just with some olive oil and salt drizzled over, or wrapped in a warmed corn tortilla with a little cheese.
This time though, we decided to make pork stew with the poblanos, a stew reminiscent of pozole, but with corn and sweet potatoes instead of hominy.
Swirling in a spoonful of Mexican crema or sour cream right before serving makes the stew just lightly creamy and provides a soothing balance to the mildly spicy chiles.
Early fall is peak chile season, and we have plenty of poblanos in the garden. Every few days I pick a few chiles, char them over direct flame on the gas stove, let them steam a bit in their own heat, and then scrape off the char.
Usually we eat them right away, sometimes just with some olive oil and salt drizzled over, or wrapped in a warmed corn tortilla with a little cheese.
This time though, we decided to make pork stew with the poblanos, a stew reminiscent of pozole, but with corn and sweet potatoes instead of hominy.
Swirling in a spoonful of Mexican crema or sour cream right before serving makes the stew just lightly creamy and provides a soothing balance to the mildly spicy chiles.
Pork and Poblano Stew Recipe
Toasted shelled pumpkin seeds make a nice accent to this hearty stew. Use them if you have them, if not, don't worry, the stew will not suffer from their absence.
Ingredients
- 4 to 5 poblano chile peppers (about 3/4 pound)
- 1 Tbsp vegetable oil
- 2 1/2 pounds pork shoulder, trimmed, cut into 1 to 2 inch pieces
- Salt
- 1 large onion, chopped (about 2 cups)
- 1 teaspoon cumin
- 3 to 4 garlic cloves, minced
- 1 chipotle chili in adobo, minced
- 1 Tbsp dried oregano
- 1 quart chicken stock (use gluten-free stock for gluten-free option)
- 1 1/2 cups fresh or frozen corn (no need to defrost if frozen)
- 1 large (about 1/2 pound) sweet potato, peeled and diced (about 1/2 to 3/4-inch cubes)
- Sour cream
- Cilantro
- Toasted shelled pumpkin seeds (pepitas) Optional
