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Pork And Green Chile Stew

Ingredients

• 4 poblano peppers or 2 green sweet peppers, stems, seeds and membranes removed
• 1 1/2 pounds lean boneless pork shoulder, fat trimmed
• 3 cups chopped onion
• 1/4 cup finely chopped jalapeno pepper
• 6 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon dried oregano, crushed, or 1 1/2 teaspoons snipped fresh oregano
• 1 1/2 pounds red potatoes, cut into 1-inch pieces
• 3 medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices
• 1 10-ounce package frozen whole-kernel corn, thawed
• 1/2 cup snipped cilantro
• Lime wedges (optional)

Directions

1. Preheat oven to 425 F.
2. Line a baking sheet with foil.
3. Halve peppers on prepared baking sheet, cut side down.
4. Roast 20 minutes.
5. Wrap peppers in the foil.
6. Let stand for 20 to 25 minutes.
7. Using a paring knife, pull the skins off gently and slowly.
8. Coarsely chop peppers.
9. Reduce oven to 325 F.
10. Cut pork into bite-size pieces.
11. In a Dutch oven combine roasted peppers, pork, onion, jalapeno pepper, garlic, salt, and dried oregano (if using).
12. Cover and bake for 45 minutes.
13. Stir in potatoes.
14. Cover and bake for 30 minutes.
15. Stir in zucchini and corn.
16. Cover and bake 15 minutes.
17. Stir in cilantro and fresh oregano (if using).
18. Serve stew with lime wedges.

Attribution