© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Ladies' Home Journal
Servings: 10 cups
4 fresh poblano chiles or 2 green bell peppers
1 tablespoon minced garlic
1 ½ pounds boneless lean pork shoulder, trimmed and cut into 1 ½ inch cubes
3 cups finely chopped onions
¼ cup minced fresh jalapeño chiles
1-½ pounds red potatoes, quartered
½ cup chopped fresh cilantro
3 zucchini, halved lengthwise and sliced ½ inch thick
1 10 ounce package frozen whole kernel corn, thawed
lime wedges, for garnish
½ teaspoon dried oregano
Heat broiler. Roast poblanos on broiler pan 5 inches from heat source 25 minutes or until skin is charred, turning every 5 minutes. Cover and cool. Peel skin from chiles, discard seeds and coarsely chop.
Heat oven to 325°F. Crush garlic with 1 teaspoon salt to make a paste. Combine with poblanos, pork, onions, jalapeños, and oregano in Dutch oven. Cover and roast in oven 1 ½ hours.
Add potatoes and chopped cilantro to Dutch oven. Cover and roast 30 minutes. Stir in zucchini, corn, and ½ teaspoon salt. Roast until vegetables are tender, 20 minutes more. Garnish with limes.