Wednesday, September 29, 2010

Crockpot Pork & Green Chile Stew

Fall weather always makes me crave warm, spicy food.  Here's my take on a recipe that I've seen a few times, but am trying today for the first time.  It smells fabulous! 

2 T. olive oil

4 cloves garlic, minced

Small Pork tenderloin, cut into 1” cubes

2 cups chicken or vegetable broth

1 large sweet onion, cut into chunks

3 poblano peppers, cut into 1” pieces

½ t. cumin

¼ t. ground coriander

1-1-1/2 lbs small potatoes

Optional: carrots

Season pork and brown pork and garlic in olive oil. Place browned meat and garlic in crockpot. Add broth to deglaze pan and then add it to the crockpot. Place the rest of the ingredients in the crockpot and cook on high for about 6 hours.

If you like it hotter, add a few other peppers, such as jalepeno. For a smokier flavor, add a canned chipotle or a bit of liquid smoke. A bit of frozen corn, added at the end of cooking would be good in this, too.

Serve with fresh tortillas if you can find them, sour cream and cilantro.

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