PORK AND POBLANO STEW ENJOY DAN:

                      PORK AND POBLANO STEW by CHEF DAN:

Serves 4

INGREDIENTS:

3 fresh poblano peppers

1 tablespoon olive oil

1-1/4-pounds pork tenderloin, cut into 3/4-to1-inch pieces

Salt

1 onion, chopped

1 red bell pepper, cut into 1-inch pieces

1 teaspoon EACH cumin, and  chili powder

2 garlic cloves, minced

1 tablespoon EACH dried oregano and Italian seasoning

1 (14 Oz) can chicken broth

1 chipotle chili in adobo sauce, minced

1 (14.5 Oz) can fire roasted tomatoes with garlic, undrained

1 sweet potato, peeled and cubed 1/2-inch to 3/4-inch pieces

Garnish with Mexican sour cream, cilantro, toasted pumpkin seeds

DIRECTIONS:

1.   On a gas flame, blacken the poblano peppers.

2.   When blackened place in a paper bag for 20-30 minutes.

3.   Then remove blackened skin, then chop into 1/2-inch pieces.

4.   Add oil to a skillet over medium-high heat and when sizzling.

5.   Add the pork and brown all sides.

6.   Sprinkle with salt while they sear.

7.   Remove the pork and set aside.

8.   Add the onion, and bell pepper and sauté for 4 minutes.

9.   Add the cumin and next 3 ingredients and sauté 1 minute.

10  Add chicken broth and next 3 ingredients.

11  Plus add pork and poblano pepper.

12  Bring to a boil and then simmer for 1 hour.

13  Then add chopped sweet potato and simmer 30 minutes more.

14  Garnish with Mexican sour cream. Cilantro and toasted pumpkin seeds.

ENJOY DAN:                                                                           BON-APPETITE!!