Pork and Poblano Pepper Recipe: Made as a Zesty Stew or Casserole it is a Perfect Game Day Meal

Looking for something more original than chili to serve at your next game or Oscar viewing party? A dish your guests will pay more attention to than the TV? Try this pork and poblano pepper recipe either as a stew or a casserole and you won’t be disappointed. The fresh citrus hints and a touch of cinnamon complement the chili and poblano flavors. Healthy, fresh and tasty!

Whether you make this with pork or chicken, as a stew or a casserole, this dish is going to fill your family up and have them asking you to make it again.

I like making this recipe as a casserole because it fills my hungry crew up and is an easy one-dish meal. It pairs up nicely with bread, corn muffins and a crisp fresh salad. Skip the bread and it is a low-carb feast. Even better, the last time I made it the leftovers were devoured by the next afternoon. This recipe is a winner.

This recipe is also healthy. Pork loin is one of the healthiest meats you can buy. It has only 125calories per 3 oz serving including only 3 grams of fat. Poblano peppers are dense in vitamins C and A.

Pork Loin and Poblano Pepper Stew

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• Total Time: 40 minutes
• Yield: 4 1x

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Description

Pork loin or chicken can be used in this fresh tasting, healthy stew. It can also be morphed into a delicious, hearty casserole with one easy step.

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Ingredients

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• 2 tsp chili powder
• 1 1/4 pounds pork tenderloin (1–1.5 pounds will do. Can substitute with chicken)
• 2 Tbsp olive oil
• 1 fresh poblano chili pepper (remove seeds and dice in 1 inch pieces)
• 1 red, yellow or orange sweet pepper (1 inch dice)
• 1 medium onion (medium dice)
• 1 14.5 oz can fire roasted diced tomatoes (or 1 can Ro-tel. Undrained)
• 1 14.5 oz can chicken broth
• 1 stick cinnamon
• 1/4 cup fresh orange juice
• 2 tsp orange zest
• 2/3 cup rice (Optional for casserole only. I use jasmine)
• grated cheese (Optional cheddar-jack or similar)
• sour cream (Optional for garnish)

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Instructions

1. Toss the pork chunks with the chili powder
2. In a large oven proof sauce pan or Dutch oven, heat 1 Tbsp olive oil and brown the pork on medium high. Remove from pan.
3. Heat the remaining Tbsp olive oil in the emptied pan and add the peppers and onion. Saute until tender, about 5 minutes.
4. Add the tomatoes, broth and cinnamon stick.
5. Bring to a simmer and cook for 10 minutes, covered.

For the stew version

1. Return meat to the pan. Add the orange juice and simmer for about 5 minutes.
2. Add the orange zest before serving, and remove the cinnamon stick.

For the casserole

1. Preheat the oven to 375 degrees F
2. Return the meat to the pan. Add the orange juice and bring back to a simmer.
3. Sprinkle the rice and range zest evenly over the stew.
4. Place in oven for 45 minutes or until rice has absorbed the liquid.
5. Serve with grated cheese and sour cream to garnish

Notes

This dish was an all around “add it to the rotation” winner in our home. My family preferred the casserole version better. The stew pairs well with corn bread or muffins. Tortilla chips would also be nice crumbled on top.

The nutrition information is for the casserole version (with rice, and cheddar cheese/sour cream garnish (1 Tblsp each).  The soup with no garnishes is 300 calories/serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course, Soup
• Method: Casserole, soup
• Cuisine: American

Keywords: Dinner, Easy

Feed this pork and poblano pepper recipe to your family and they will thank you for jazzing up dinner. Like us, it will likely end up on your winter menu rotation. If you find you like poblano peppers try this split pea soup recipe too.

Enjoy!