Ingredients and Weight:
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 red bell peppers, chopped
- 2 poblano peppers, seeded and chopped
- 1 (15 ounce) can diced tomatoes with green chiles, undrained
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Preparation Time:
20 minutes
Cooking Time:
90 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot or Dutch oven over medium heat, brown the pork cubes in batches. Remove from pot and set aside.
- Add the onion and cook until softened. Add the garlic and bell peppers and cook for 5 minutes more.
- Stir in the diced tomatoes, tomato sauce, chicken broth, oregano, cumin, salt, and pepper. Bring to a simmer.
- Return the pork cubes to the pot and nestle in the sauce. Cover and simmer for 90 minutes, or until the pork is tender.
- Garnish with cilantro and serve with warm tortillas or crusty bread.
Nutritional Information:
Per serving (1 cup):
- Calories: 460
- Fat: 20g
- Protein: 35g
- Carbohydrates: 25g
- Fiber: 5g
Dish Characteristics:
- Rich and flavorful
- Tender and juicy pork
- Spicy and aromatic with a hint of sweetness
- Perfect for a cold night or special occasion
User Comments:
- "This was absolutely delicious! The pork was so tender and the sauce was out of this world." - Sarah
- "I'm not usually a fan of spicy food, but this was just the right amount of heat. I loved it!" - John
- "The presentation was beautiful and it tasted even better than it looked." - Mary
Special Precautions and Tips:
- For a thicker stew, simmer for an additional 30 minutes.
- To make the dish spicier, add a few chopped jalapeños to the sauce.
- Serve with a side of pickled onions or avocado slices for extra flavor.
