Pork, Potato, and Chile Stew

• 1 14 lbs boneless pork shoulder
• 1 tablespoon cooking oil
• 10 -12 tiny new potatoes, quartered (1 pound)
• 1 large onion, chopped (1 cup)
• 2 fresh poblano chiles, seeded and cut into 1-inch pieces
• 1 fresh jalapeno pepper, seeded and finely chopped
• 4 garlic cloves, minced
• 2 inches cinnamon sticks
• 3 cups chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (10 ounce) packagefrozen whole kernel corn
• 1 tablespoon chili powder
• 1 teaspoon dried oregano, crushed
• 14 teaspoon black pepper
• 14 cup snipped fresh cilantro or 14 cup parsley
• sour cream, for topping (optional)

1. Trim fat from meat.
2. Cut meat into 1-inch pieces.
3. In a large skillet brown meat in hot oil over medium-high heat.
4. Drain off fat.
5. Set meat aside.
6. In a 3-1/2 or 4-quart crockpot combine potato, onion poblano pepper, jalapeno pepper,garlic, and cinnamon.
7. Add meat.
8. Stir in broth, undrained tomatoes, corn, chili powder, oregano and black pepper.
9. Cover and cook on LO heat for 8-10 hours or on HI heat for 4-5 hours.
10. Remove cinnamon.
11. Before serving, stir in cilantro.
12. If desired, top individual servings with sour cream.

pork shoulder, cooking oil, potatoes, onion, poblano chiles, jalapeno pepper, garlic, cinnamon sticks, chicken broth, tomatoes, kernel corn, chili powder, oregano, black pepper, fresh cilantro, sour cream

Taken from www.food.com/recipe/pork-potato-and-chile-stew-452208 (may not work)