Spicy Pork and Potato Stew

ingredients

• 1 pound boneless pork shoulder
• 1 tablespoon cooking oil
• 1 pound tiny new potatoes, quartered
• 1 cup chopped onions
• 2 fresh poblano peppers, seeded and cut into 1-inch* pieces
• 1 fresh jalapeno pepper, seeded and chopped*
• 4 cloves garlic, minced
• 2 inches stick cinnamon
• 3 cups canned chicken broth
• 1 14-1/2-ounce can diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon black pepper
• 1/4 cup snipped fresh cilantro or parsley
• Hot cooked basmati rice or long-grain rice (optional)
• Green onion strips (optional)

directions

1. Trim fat from pork. Cut pork into 1-inch cubes. Brown pork, half at a time, in hot oil in a large skillet heat oil. Drain off fat. Combine potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon in a 3-1/2- or 4-quart slow cooker. Add pork. Combine broth, undrained tomatoes, the chili powder, oregano, and black pepper; pour broth mixture over all.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. To serve, discard stick cinnamon. Stir in cilantro or parsley. Serve stew over cooked rice and garnish with green onion strips, if desired.
4. Makes: 6 servings
5. Note: When preparing hot chile peppers, avoid burning your skin and eyes by wearing gloves or sandwich bags over your hands. This way, your skin doesn't come in contact with the hot pepper oils. Also be sure to always wash your hands and nails thoroughly in hot, soapy water after handling the peppers.