PORK STEW WITH POBLANO CHILES AND CORN

Pork Stew with Poblano Chiles and Corn image

Number Of Ingredients 15

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2 tablespoons vegetable oil
1 3/4 pounds boneless pork shoulder or sirloin, cut into 1-inch chunks
salt, to taste
1 large white onion, quartered lengthwise and sliced
6 cloves garlic (medium), chopped
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 teaspoon ground cumin
4 plum tomatoes, peeled and chopped
2 1/2 cups canned fat-free reduced-sodium chicken broth
1 tablespoon , chopped epazote, leaves or 1 teaspoon dried epazote
4 , poblano chile kimmy, , roasted and peeled
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2 ears fresh corn, kernels cut off
Freshly ground pepper, to taste
lime wedges

Steps:

1. In a large pot heat the oil over medium heat and lightly brown the pork in batches. Season each batch lightly with salt. Transfer the browned pork to a bowl as it browns. 2. Put the onion, garlic, oregano, and cumin into the pot and cook, stirring, until they begin to color, 3 to 4 minutes. Return the meat to the pot and add the tomatoes, broth, and epazote. Bring to a boil, then reduce the heat to medium-low, cover and cook until the pork is very tender, about 1 hour. 3. Meanwhile, remove the stem and seeds from the chiles. Dice the chiles into 3/4-inch pieces and stir into the stew along with the corn. Add freshly ground pepper and additional salt, if needed. Cook until the corn is tender, about 5 to 6 minutes. Serve the stew hot with lime wedges to squeeze over the stew.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves