Poblano Pork Stew

• 1 lb boneless pork shoulder, cut into 1 inch cubes.
• 1 tablespoon cooking oil
• 1 lb whole tiny new potatoes, quartered
• 2 medium onions, chopped
• 2 fresh poblano peppers, seeded and cut into 1 inch pieces
• 1 fresh jalapeno pepper, seeded and chopped
• 4 cloves garlic, minced
• 2 inches cinnamon sticks
• 3 cups chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/4 cup snipped fresh cilantro or 1/4 cup parsley
• hot cooked rice

1. In a big skillet, brown the pork in hot oil (do this in batches if necessary); drain well.
2. Add the potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon to a 4 quart slow-cooker.
3. Add the meat.
4. In a mixing bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano, and black pepper; pour over ingredients in the slow-cooker.
5. Cover and cook on LOW for 8-10 hours.
6. Discard cinnamon stick.
7. Add in cilantro; stir.
8. Adjust seasoning to taste, if necessary.
9. Add hot cooked rice to individual soup bowls; ladle hot stew over rice; serve.

pork shoulder, cooking oil, tiny new potatoes, onions, fresh poblano peppers, jalapeno pepper, garlic, cinnamon sticks, chicken broth, tomatoes, chili powder, oregano, ground black pepper, fresh cilantro, rice

Taken from www.food.com/recipe/poblano-pork-stew-90529 (may not work)