I found this recipe while cruising through Kitchen Daily the other day. It was part of a slideshow featuring comforting soups and stews for autumn. It sounded tasty and combined with the stage three Dukan-friendly ingredients and the fact that every ingredient but the poblano is a pantry staple makes it a fast, tasty no-brainer. If you like your food a bit spicier, you might want to include a small, diced jalapeno with the poblanos.
4 tsp olive oil, divided
1 lb pork loin, cut into 1/2 to 1 inch cubes
1 onion, halved and sliced
2 Poblano peppers, diced
2 clove garlic, minced
1 med russet potato, peeled and dice into 1/2 inch cubes
1 can chicken broth
1 1/2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground cayenne
1 Tbs lime juice
Pour 2 tsp oil into a large saucepan over med heat. Add the pork and cook until no longer pink outside, maybe 4 or 5 minutes. Move to a bowl along with any pan juices.
Add the other 2 tsp oil onion and poblano to the pan. Cook until softened, stirring occasionally, about 3 minutes. Add the garlic and cook another minute or so.
Add the chicken broth, potatoes, cumin, oregano, salt and cayenne. Bring to a simmer over medium heat. Reduce to a low simmer, partially cover the pan and simmer about 10 minutes until potatoes are tender. Add the port and accumulated juices back to the pan, cover partially and simmer until pork is cooked through and potatoes are fall apart tender, maybe another 5 minutes. Stir in lime juice before serving.
I used that new Knorr stock that’s being advertised by Marco Pierre White. It’s expensive, but highly concentrated. A six pack makes 14 cups of stock that tastes pretty damn good all on it’s own. Much better than the canned or aseptic-packaged dreck you can buy at the local Food-a-Teria.
This would be equally good made with chicken.
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