Description
A delicious dish combining the flavors of pork and fresh poblano chiles.
Ingredients
Units
Scale
- 6 Poblano peppers, peeled and seeded, stems removed
- 1 1/2 lbs Pork Shoulder, cubed
- 14 oz can of Crushed Tomatoes
- 1/2 Russet Potato, Peeled and Grated
- 1 large Onion, Chopped
- 8 Cloves Garlic, Chopped
- 2 Carrots, Cut in 1/2 inch slices
- 4 Jalapenos, seeds removed and chopped
- 2 Serranos, chopped
- 1 Cherry Bomb chile, chopped (optional)
- 1 1/2 tsp Dried Oregano
- 1 tsp Salt
- 2 cups Chicken Broth
Instructions
- Roast the poblanos on the grill until the skins are charred all over. Place them in a pot, covered while they steam and cool. Remove the skins, stems and seeds. Cut them into 1″ x 1 1/2″ pieces.
- Cut the onions, garlic, carrots, jalapeños, serranos and cherry bomb if using.
- Grate the potato
- Cut up the pork into large bite size cubes.
- Heat oil in a large soup pot on medium high heat.
- Add the onions, garlic, carrots, jalapeños, serranos and cherry bomb if using. Cook for 10 minutes, stirring frequently.
- Add the pork and oregano. Cook, stirring frequently until the meat is browned, about 20 minutes.
- Add the chicken stock, tomatoes, salt and potato. Bring to a boil and then reduce heat and let simmer for 45 minutes.
- Add the poblanos. Let simmer on low heat for 2 hours.
