this most recent one came from simply recipes; carla picked it out, and it looked fine to me. we made it last night, and i was pretty happy – lots of great flavor. i think it helped that i got a particularly nice bit of pork shoulder from our butcher.
- 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
- 1 large onion, chopped (about 2 cups)
- 3 to 4 garlic cloves, minced
- 1 teaspoon cumin
- 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 for garnish
- Cilantro for garnish
- Toasted shelled pumpkin seeds (pepitas) for garnish
1) Char / broil the chiles; skin, stem, and seed them, then chop into 1-2 inch pieces. One main switch – neither of the two grocers I visited had poblanos! So I made an audible and toasted and rehydrated some anchos instead. I chopped them much more finely, as they are a bit less pleasant to eat big pieces of.
2) Heat oil in a dutch oven, then brown the pork, salting liberally.
3) Remove the pork – add onion and cumin to the dutch oven, cooking until translucent (~5 minutes). Add the garlic and cook another minute.
4) Add the chopped chipotle (I used 2 rather than 1, and was very happy with the spicyness level), along with the pork and the poblanos. Then add the stock and oregano, and simmer covered for about an hour.
5) Add the sweet potato and corn, then cook for 45 more minutes, until sweet potato is cooked through.
You can garnish with sour cream, cilantro, and or pepitos, though we did none of those last night. I thought this was a very savory, delicious stew. It took a chunk of time for sure, but the end result made me pretty happy.