Tag Archives: poblanos

Pork and Poblano Stew

⭐⭐⭐⭐⭐

Serves: 6 | Total Time: 5 Hours


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Hmmm…. what can i make with poblano peppers?

How about… Pork and Poblano Stew!

This tasty stew recipe is an adaptation of my Rojo Teja Stew, the only real difference being that I used poblanos in place of ancho chilis, which are just dried poblanos, and I toned down the spice by reducing the amount of dried guajilo chilis. The result is a milder stew with a meatier color.

What To Cook With Poblano Peppers

Now believe me when I say that Mark appreciates this! Although we agree on a lot of things, spiciness isn’t one of them. I love my food hot and spicy, he doesn’t handle the heat as well, so I need to keep this in mind when coming up with dinner ideas we will both enjoy.

Don’t fret, all you fellow spice lovers. Poblano peppers still add some spice to this hearty stew, just an earthier spice. And if you really want to take things to the level of fire, you still can. It’s all in how you serve this very versatile recipe.

Chili With Stew Meat

Now let me just mention that this is the best stew ever to make on a lazy Sunday afternoon. Yes, I know, it does take some time and effort to make, but try as I may to get this to work in the Instant Pot, it isn’t going to happen. Charring then stewing the peppers is key to getting the rich flavor in this stew. That amber liquid is sooooooo important, kind of like flour is to cake. 

Before you cringe at the thought of slaving away over the stove for 5 hours, though, let me assure you that this won’t be the case. Most of the time needed for this recipe is inactive cooking time – which means, you set your timer and go and do something else. Just don’t go too far away, though, because you shouldn’t leave your stove completely unattended while it works it’s magic. If you’ve got 30 minutes to spare, that is all the time you’ll actually be standing in the kitchen doing anything with your hands.

Country Stew

I garnished my pork poblano stew this time with diced avocado, lime zest and cotija cheese. You can use thinly sliced radishes and crushed oregano leaves, too, or just a dollop of sour cream with a drizzle of hot pepper sauce. Think chili garnishes – this stew really isn’t that much different than a mild chili without beans.

Which begs the question, can you add beans? 

Sure, add in those beans if you want! This stove top stew is a really nice base for all kinds of add-ins. If you live in a house divided over how spicy things should be, then this is the stew recipe to make because you can add in all the spice you want after it is already in the bowl. Just put out whatever condiments your heart desires, like my 5 Alarm Hot Pepper Sauce, and let everyone stir in the heat on their own terms.

Pork Poblano Stew

How to make pork and poblano stew:

What you’ll need:

  • 4 pork ribs with bones in
  • 1 1/2 pound beef rump roast, cut into 1 inch cubes
  • water
  • 2 tablespoons fine sea salt
  • 2 yellow onions, peeled and quartered
  • 6 garlic cloves, smashed
  • 1 (2 inch) piece ginger root, peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage, cut into small chunks and pulsed in a food processor
  • 4 poblano peppers, seeded and halved lengthwise
  • 1 dried guadjillo chili
  • 2 tablespoons vegetable oil
  • diced avocado, for garnish
  • crumbled cotija cheese, for garnish
  • lime zest, for garnish
  1. In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
Stews To Make Tonight

Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.

Making Stew
Ways To Cook Stew Meat

While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.

Things To Make With Beef Stew Meat
Dinner Ideas With Poblano Peppers
Healthy Stew Recipe
What To Cook With Poblano Peppers

Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.

What Can I Make With Poblano Peppers?
Making Poblano Pepper Stew
Stew Sauce

In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.

When The Poblano Stew Sauce Is Ready

When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 

Making Low Carb Soups And Stews


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Pork Poblano Stew
Poblano Stew
Pork and Poblano Stew Recipe

Pork and Poblano Stew

Stove top stews are really not hard, especially when the stove does most of the work. Pork and Poblano Stew is rich, earthy, low carb, and oh… so tasty! This is a perfect Sunday afternoon recipe that can be made ahead and frozen for later.
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Course Main Course, Soup
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 4 pork ribs with bones in
  • 1 ½ pounds beef rump roast cut into 1 inch cubes
  • water
  • 2 tablespoons fine sea salt
  • 2 yellow onions peeled and quartered
  • 6 garlic cloves smashed
  • 1 2 inch piece ginger root peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage cut into small chunks and pulsed in a food processor
  • 4 poblano peppers seeded and halved lengthwise
  • 1 dried guadjillo chili
  • 2 tablespoons vegetable oil
  • 1 diced avocado for garnish
  • crumbled cotija cheese for garnish
  • lime zest for garnish

Instructions
 

  • In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
  • Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.
  • While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.
  • Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.
  • In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.
  • When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 
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