Hearty fall stew with pork shoulder, roasted poblano chiles, chipotle, onions, sweet potatoes, and corn.
Category: not set
Cuisine: not set
4 to 5 poblano chile peppers (about 3/4 pound)
1 tbsp vegetable oil
2 1/2 pounds pork shoulder trimmed, cut into 1 to 2 inch pieces
1 large onion chopped (about 2 cups)
1 teaspoon cumin
3 to 4 garlic cloves minced
1 chipotle chili in adobo minced
1 tbsp dried oregano
1 quart chicken stock (use gluten-free stock for gluten-f
1 1/2 cups fresh or frozen corn (no need to defrost if froze
1 large (about 1/2 pound) sweet potato, peeled and diced
Toasted shelled pumpkin seeds (pepitas) Optional
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