HEARTY POBLANO BEEF STEW
The heartiest bowl of poblano beef stew! This stew is simple but loaded with oh so much goodness. It's warm, it's cozy, it's perfect for chili evenings!
Provided by Marzia
Categories Beef
Time 2h5m
Number Of Ingredients 12
Steps:
- POBLANOS: Char the poblano peppers over an open flame for about 5 minutes, turning as necessary to char evenly. You can also broil them under the broiler in the oven for about 5-7 minutes turning a couple times until all the sides are charred. Place the peppers in a bowl and cover the bowl with foil or plastic wrap for 10-15 minutes. You can brown the meat for the stew while you wait. When the peppers are done, use a spoon to help scrape off the charred skin. Remove the stem, seeds, and ribs and discard. Dice the chilis into 1 inch pieces, set aside until ready to use in the stew.
- STEW: Heat the oil in a large dutch oven or stock pot over medium high heat. Sprinkle the beef with salt and pepper and brown in batches. Do not overcrowd the pot as the meat will steam rather than sear. Remove the browned beef to a plate.
- Add the onions and scrape the brown bits on the bottom of the pan with a wooden spoon. Cook the onions for 3-5 minutes or until the start to turn translucent. Add the garlic, and cook for another 30 seconds before adding in the seared beef, poblano peppers, cumin, oregano, broth, chipotle pepper, adobo sauce, and fire roasted tomatoes.
- Bring the stew to a boil before covering, lowering the heat, and allowing it to simmer for 1- 1 ½hours or until the beef is tender. Add the diced potatoes at this point and allow to cook for another 10-20 minutes or until the potatoes are cooked all the way through. Top with cilantro and serve with crusty bread.
PORK AND POBLANO SOUP
Provided by Kelsey Nixon
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the pork: Preheat the oven to 400 degrees F. Drizzle the oil over the pork and sprinkle liberally with salt and pepper. Transfer the pork to a rack over a heavy-bottomed roasting pan. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads 140 degrees F, about 1 hour. Let the pork rest for 10 minutes. Set aside 1 1/4 pounds for the soup, cut into 1/2-inch chunks, and then reserve the rest for another recipe. For the soup: Roast the poblano over a flame until charred all over. Place the poblano in a bowl and cover with plastic wrap until it softens. Once cool enough to handle, remove the charred skin from the poblano as well as the stem and seeds. Cut into a 1/4-inch dice. Add the oil to a large Dutch oven or saucepot over medium heat. Add the onions and sweat until translucent and fragrant, about 8 minutes. Add the garlic and poblano and cook for 3 to 4 minutes. Add the coriander and cumin and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the salsa verde and cook until it just comes to a boil, about 2 minutes. Add the stock and bring back to a boil. Meanwhile prep all of your garnishes. Once the soup comes to a boil, continue to cook for 5 minutes to allow the flavors to develop. Sprinkle with salt and black pepper. When you are ready to serve, add the roasted pork just to heat through. Serve over rice and with any or all garnishes.
GREEN CHILI PORK STEW
This is a fairly simple but tasty stew. It is based loosely on a recipe from TOH. I've modified it to use leftover "Mean Chef Pulled Pork" (sans sauce). Hope you enjoy!
Provided by Tamaretta
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Note: To peel poblano peppers, either broil in the oven or using skewers roast over gas flames until skin is blackened, put into brown paper sack and close lid - Leave for appx 10 mins to steam - While waiting for the peppers to cool, peel and dice potatoes, open tomatoes, measure spices, etc.- Once peppers are cool enough to handle, skin should slip off (I usually do about 12 peppers at a time and freeze what I don't use).
- In a large soup pot, add all ingredients except for cooked meat. (More water may be needed to cover potatoes).
- Cover and simmer for 35 minutes.
- Taste, adjust any seasonings, add pork and simmer for an additional 10 minutes or until potatoes are done and meat is hot.
- Great with cornbread!
Nutrition Facts : Calories 349.1, Fat 11.9, SaturatedFat 4.2, Cholesterol 62, Sodium 344.9, Carbohydrate 36.4, Fiber 6.2, Sugar 6, Protein 25.1
SLOW-COOKER PORK STEW WITH POBLANO PEPPERS
Warm up tonight with a bowl of Slow-Cooker Pork Stew with Poblano Peppers! Enjoying this tasty slow-cooker pork stew is a perfect way to end a long day.
Provided by My Food and Family
Categories Home
Time 7h25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in large skillet on medium heat. Add meat, onions and garlic; cook 4 to 5 min. or until meat is evenly browned, stirring occasionally. Spoon meat into slow cooker sprayed with cooking spray, reserving drippings in skillet. Top meat with onions and garlic.
- Add 1 cup broth to drippings in skillet; cook 1 min., stirring constantly to scrape browned bits from bottom of skillet. Pour over ingredients in slow cooker. Add remaining ingredients, including remaining broth; mix well.
- Cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours).
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
PORK AND POBLANO GREEN CHILI POT
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
- Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
- To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
- For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.
POBLANO PORK STEW
Fresh poblano peppers are pretty mild in flavor but are delicious. This is an uncomplicated stew recipe that can cook all day in your slow-cooker.
Provided by ratherbeswimmin
Categories Stew
Time 10h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a big skillet, brown the pork in hot oil (do this in batches if necessary); drain well.
- Add the potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon to a 4 quart slow-cooker.
- Add the meat.
- In a mixing bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano, and black pepper; pour over ingredients in the slow-cooker.
- Cover and cook on LOW for 8-10 hours.
- Discard cinnamon stick.
- Add in cilantro; stir.
- Adjust seasoning to taste, if necessary.
- Add hot cooked rice to individual soup bowls; ladle hot stew over rice; serve.
Nutrition Facts : Calories 322.1, Fat 17.5, SaturatedFat 5.3, Cholesterol 53.7, Sodium 466.1, Carbohydrate 23.2, Fiber 4.6, Sugar 4.9, Protein 18.9
ROASTED POBLANO BEEF STEW
I like to keep my son's heritage alive through cooking, and this recipe reflects my wife's Hispanic background. The first time I made it, she gave me high praise. Try serving it in flour tortillas. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Broil poblano peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes. , Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos., In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. , Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.
Nutrition Facts : Calories 337 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 808mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
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