Labadie Recipe Database

Name Pork and Poblano Stew Number of People 6 List of Ingredients 2 tsp. chili powder 1 1/4 lbs. pork tenderloin, cut into 1-inch cubes 2 T olive oil 1 fresh poblano pepper, seeded and cut into 1-inch pieces 1 large sweet red bell pepper, seeded and cut into 1-inch pieces 1 medium onion, cut into thin wedges 14 oz. can fire-roasted tomatoes with garlic, undrained 14 oz. can reduced-sodium chicken broth 3 inches stick cinnamon 2 tsp. orange peel, finely shredded 1/4 cup fresh orange juice Description In a medium bowl, sprinkle chili powder over pork. Toss to combine. In a large saucepan, heat 1 T oil over medium-high heat. Cook pork about 4 minutes or until browned, stirring occasionally. Add remaining oil to saucepan. Add poblano pepper, sweet pepper and onion to pan. Cook over medium-high heat until vegetables are just tender, about 5 minutes. Add tomatoes, broth and cinnamon stick. Bring to boil; reduce heat. Cover and simmer over medium-low heat for 10 minutes. Uncover and add reserved pork and orange juice. Return to a simmer for 5 minutes more. Stir in orange peel. Time 45 minutes Difficulty (1-5) 1 Notes Per serving: 300 calories, 11 g fat, 87 mg cholesterol, 4 g sugar, 8 g protein,534 mg sodium, 81 mg calcium, 4 mg iron Image