You can adjust the heat of this hearty stew recipe by using more or less of the jalapeno peppers. Practice caution when chopping the peppers or they might irritate and burn when made contact with eyes and skin.
* 1 pound boneless pork shoulder
* 1 tablespoon cooking oil
* 1 pound tiny new potatoes, quartered
* 1 cup chopped onions
* 2 fresh poblano peppers, seeded and cut into 1-inch* pieces
* 1 fresh jalapeno pepper, seeded and chopped*
* 4 cloves garlic, minced
* 2 inches stick cinnamon
* 3 cups canned chicken broth
* 1 14-1/2-ounce can diced tomatoes
* 1 tablespoon chili powder
* 1 teaspoon dried oregano, crushed
* 1/4 teaspoon black pepper
* 1/4 cup snipped fresh cilantro or parsley
* Hot cooked basmati rice or long-grain rice (optional)
* Green onion strips (optional)
- Remove the fat off the pork. Cut the pork into cubes. Cook the pork in heated oil over a large skillet. Cook in batches until evenly browned. Drain fat.
- In a 4-qt slow cooker, combine potatoes, onions, poblano peppers, jalapeno pepper, garlic and stick cinnamon. Add the browned pork.
- Mix broth with undrained tomatoes, chili powder, oregano and black pepper. Pour this into the slow cooker. Cook covered over low heat for about 10 hours or over high heat for 5 hours.
- Remove the stick cinnamon and mix in cilantro or parsley. Serve stew as toppings for cooked rice with garnish of green onion strips.
- Makes 6 servings.