One of my favorite and go-to cookbooks of ours is Better Homes and Gardens Biggest Book of Slow Cooker Recipes. I like putting the recipes together on Sunday afternoons, then turning the crockpot on in the morning and coming home to a nice warm meal Monday night.
This Monday we had Poblano Pork Stew for the first time. It was really tasty, with a nice kick of heat. Here's the recipe and what we did.
Poblano Pork Stew
1 lb. boneless pork shoulder roast, cut into 1-inch cubes
1 tbs. oil oil
1 lb. tiny whole new potatoes, quartered (I couldn't find these, so I just cut up 3 red potatoes)
1.5 medium onions, chopped
2 fresh poblano peppers, cut into 1-inch pieces (we didn't seed any of the peppers--we like the heat!)
1 fresh jalapeno pepper, chopped
4 cloves garlic, mined
2 inches cinnamon stick
3 cups chicken broth
1 14 oz. can diced tomatoes
1 tbs. chili powder
1 teas. dried oregano, crushed
1/4 teas. black pepper
Hot cooked any kind of rice (if desired. Would be good with cornbread, too)
1. In a large skillet, brown meat in hot oil. Drain off fat.
2. In slow cooker, place potatoes, onions, peppers, garlic and cinnamon. Add meat. In a bowl, combine chicken broth, undrained tomatoes, chili powder, oregano and black pepper, and pour over all.
3. Cover and cook on low 8 to 10 hours or high 4 to 5 hours. Discard stick cinnamon. Serve over hot rice.
We ate it so fast that I forgot to take a picture! Oh well. Next time!