Ingredients
3-5 Poblano Peppers,
2 TBSP Vegetable oil, or another oil of your choosing
1.5 lbs of Pork Stew Meat
1 Large Onion, Chopped
5 Garlic cloves, Minced
1-2 Jalapeno Chili, seeded and finely chopped
1 tsp ground Cumin, or to taste
1/4 tsp Cayenne Pepper
1/4 tsp Oregano
1 tsp Salt
1.5 lbs Tomatillos, husked and quartered
1 – 14.5 oz can Pinto Beans, drained & rinsed
1 – 14.5 oz can corn, drained
1/2 – 1 bunch cilantro, chopped
Directions
Preheat broiler. Place poblanos on broiler pan, and broil at closest position to heat – turning occasionally, or until charred all over 15-20 minutes. Transfer to a container, or ziplock bag to cool. Once cooled remove skin and discard seeds, then cut in 1-inch pieces.
Saute pork in oil until brown. Add onion, jalapeno, garlic, and spices. Cook 2-3 minutes stirring frequently. Add diced poblano, tomatillos and 1/4 to 1/2 cup water. Cover, simmer on low heat for about 2 hours or until pork is tender.
Once pork is tender add beans, corn, and most of the chopped cilantro – reserve some for garnish.
Cook 15-20 more minutes – serve with cornbread, or tortillas, garnish with fresh cilantro
——————
This was pretty good. We made it on 3/06/2009.