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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a fairly simple but tasty stew. It is based loosely on a recipe from TOH. I've modified it to use leftover Mean Chef Pulled Pork (sans sauce). Hope you enjoy! Ingredients:
2 -3 poblano peppers, roasted, peeled and chopped (see note) |
4 medium potatoes, peeled and diced |
1 (28 ounce) can diced tomatoes, undrained |
2 cups water |
1 -2 teaspoon chopped garlic |
1 teaspoon cumin |
1 teaspoon seasoning salt |
pepper |
1 lb leftover cooked pork (see mean chef pulled pork #26257) |
Directions:
1. Note: To peel poblano peppers, either broil in the oven or using skewers roast over gas flames until skin is blackened, put into brown paper sack and close lid - Leave for appx 10 mins to steam - While waiting for the peppers to cool, peel and dice potatoes, open tomatoes, measure spices, etc.- Once peppers are cool enough to handle, skin should slip off (I usually do about 12 peppers at a time and freeze what I don't use).
2. In a large soup pot, add all ingredients except for cooked meat. (More water may be needed to cover potatoes).
3. Cover and simmer for 35 minutes.
4. Taste, adjust any seasonings, add pork and simmer for an additional 10 minutes or until potatoes are done and meat is hot.
5. Great with cornbread!
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