Pork and Pablano Stew

Posted on May 17, 2022

Pork and Pablano Stew

Are you looking for recipe inspiration? Pork and Pablano Stew special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Pork and Pablano Stew What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Pork and Pablano Stew, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Pork and Pablano Stew delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Pork and Pablano Stew is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pork and Pablano Stew estimated approx. 45 mins.

Well, this time, let's try it, and vary the Pork and Pablano Stew yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Pork and Pablano Stew using 10 ingredient type and 5 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Pork and Pablano Stew:

  1. 3 lb Pork shoulder
  2. 1 Salt
  3. 1 Pepper
  4. 3/4 tbsp Cumin
  5. 1 large Onion
  6. 5 large Garlic Cloves
  7. 5 Pablano Peppers
  8. 1 can Whole Corn
  9. 1/2 cup Cilantro
  10. 4 medium Russet Potatos

Steps to make a Pork and Pablano Stew

1
char pablanos and set aside covered for 10 minutes. peel and cut into 1 inch squares.set aside.
2
cut pork into 1-2 inch squares. add cumin salt and pepper. brown well.
3
add chopped onion and diced garlic. cook 5 minutes then add pablanos and water to cover.
4
bring to simmer. add cilantro after 80 minutes.
5
add cubed potatoes and corn, cover with water. bring to simmer for 1 hour or till pork is tender.

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