Rating: 4.7 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The potatoes in this quick, Tex-Mex-style pork stew are cooked until they are falling apart to add body to the stew. Poblano peppers vary in heat: if you want a stew without any heat, use 2 small green bell peppers in place of the poblanos. Serve with: Warm corn tortillas or cheese quesadillas.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2010

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 teaspoons oil in a large saucepan over medium heat. Add pork; cook, stirring, until no longer pink on the outside, about 4 minutes. Transfer with any juice to a bowl.

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  • Add the remaining 2 teaspoons oil, onion and poblanos to the pan. Cook, stirring, until softened, about 3 minutes. Add garlic and cook 1 minute more. Add potato, broth, cumin, oregano, salt and cayenne (if using); bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, partially covered and stirring occasionally, until the potato is tender, about 10 minutes. Return the pork and any juice to the pan and cook, partially covered, until the pork is cooked through and the potatoes are fall-apart tender, about 5 minutes more. Stir in lime juice before serving.

Nutrition Facts

265 calories; protein 27.4g; carbohydrates 21.7g; dietary fiber 3.3g; sugars 3.5g; fat 7.5g; saturated fat 1.5g; cholesterol 73.7mg; vitamin a iu 235.3IU; vitamin c 57.3mg; folate 22.2mcg; calcium 39.4mg; iron 2.1mg; magnesium 56.9mg; potassium 937.6mg; sodium 588.2mg; thiamin 1.3mg.
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Reviews (5)

10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This was so yummy and easy!! Read More
Rating: 5 stars
10/30/2011
Used pork sirloin a can of green chiles and Yukon Gold potato. Tasted great! Read More
Rating: 4 stars
10/29/2011
Liked it! Thought this was very good though I did not follow the recipe exactly. Left out the peppers and used left over smoked boneless pork chops. Used more meat and potatoes than called for. Don't think it would have fed four hungry adults otherwise. Pros: Good Flavor loved the citrus. Cons: Left out the peppers due to my husbands sensitive stomach. Read More
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Rating: 5 stars
10/30/2011
Delicious. Hit a batch of very hot poblanos on this one but it was still excellent with tortillas and some sour cream. Will make again. Read More
Rating: 5 stars
10/30/2011
Made as directed but agree with another commenter that it would improve with doubled broth and another potato. Will do that next time. Got a 5-star rating (and an empty pot) from the whole family including 2 picky little ones who ate seconds. Read More
Rating: 5 stars
04/17/2020
I love this stew. I have made this several times over many years (at least 10) as a burrito on top of rice and on top of salad with ranch dressing. It is a staple recipe for me! Read More
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Rating: 5 stars
10/30/2011
My new favorite soup. Loved it! It was easy to make. However I used 4 cups of broth and and an extra medium potato. Read More
Rating: 4 stars
10/29/2011
Liked it so much I've made it twice. I've make variations of this recipe twice. The first time I replaced the potato with sweet potato for a higher fiber count. Upped the amount of pepper to balance the sweetness. The second time I used a white bean instead of potato to make a white chili. Again it was great. Pros: tasty easy to make freezes well Cons: Read More
Rating: 5 stars
10/30/2011
Great recipe! How about a slow cooker version! Read More