Pork And Poblano Stew

• 1 1/4 lb pork tenderloin, cut into 3/4 -1 inch pieces
• 2 tsp chili powder
• 2 TB olive oil
• 1 fresh poblano pepper, 1 inch pieces
• 1 large red pepper cut into 1 inch pieces
• 1 med onion cut into wedges
• 1 14 oz can fire roasted tomoates with garlic , undrained
• 1 14 oz chicken broth
• 1 3 inch piece of cinnamon
• 1/4 c orange juice
• 2 tsp orange peel

1. Toss pork with chili powder. In pan with oil , cook pork about 4 min. or until browned. Remove with slotted spoon
2. Add remaining oil to pan. Add peppers and onion. Cook until veggies are tender
3. Add tomatoes, broth , cinnamon. Bring to boil, reduce heat. Simmer for 10 min.
4. Add pork and oj. Simmer uncovered for another 5 minutes
5. Remove cinnamon before serving

pork tenderloin, chili powder, olive oil, pepper, red pepper, onion, garlic, chicken broth, cinnamon, orange juice, orange peel

Taken from www.epicurious.com/recipes/member/views/pork-and-poblano-stew-52816891 (may not work)