Mexican Pork Stew

Adapted from the Rick Bayless classic, Mexican Everyday

Serves 4


2 poblano peppers

1 to 1 1/2 pounds pork loin or tenderloin, trimmed of all fat and cut into 1-inch cubes

2 T canola oil

1 onion, sliced

3 garlic cloves, pressed

one 15-ounce can crushed fire-roasted tomatoes (I like Muir Glen)

3/4 cup beef broth (or 2/3 cup water plus 2 T Worcestershire sauce)

1/2 cup chopped cilantro


Roast or broil the poblanos, turning until blackened all over (allow 5 minutes over an open flame, or 10 minutes in the broiler). When done, transfer to a bowl, cover with a plate or towel, and allow to cool.

Trim and cube the pork and dry with paper towels. Don't skip this! Sprinkle with kosher salt. Heat the oil in a large skillet and, working in batches if necessary, add the pork and brown all over, about 4 minutes. Transfer to a plate and reserve.

Using the same skillet, add the sliced onion and cook over medium heat, stirring frequently.

Meanwhile, rub the blackened skins off the chilis and pull off the stems and seed pods. Rinse and cut into strips. Add the peppers and pressed garlic to the skillet with the onions and cook for another few minutes.

Add the tomatoes, broth or water/Worcestershire to a pot (I used a 3-quart Dutch oven) and bring to a boil. Add the peppers and onions, lower the heat and simmer for about 5-10 minutes.

Add the pork and chopped cilantro to the pot and cook for about five minutes. Season to taste and serve, or cover and let rest. Reheat for 3-5 minutes before serving.