Pork Poblano Stew

INGREDIENTS
1   pound pork loin, cut to ½  inch pieces
2   teaspoons chili powder
3   tablespoons olive oil, divided
2   fresh poblano or Anaheim chilies, seeded, cut to 1 inch
1   large red bell pepper, seeded, cut to 1 inch
1   medium white onion, coarsely chopped
4   cloves garlic, chopped
1   can (15 ounces) diced tomatoes
1   cup reduced sodium chicken broth
1   piece, 3 inch, cinnamon stick
¼  cup fresh squeezed orange juice
2   teaspoons grated orange rind

METHOD

In a large bowl, mix the pork pieces and the chili powder and stir to coat the pork well. In a large sauce pan, add 2 tablespoons of olive oil over medium-high heat and add the pork pieces. Cook the pork, stirring occasionally, for about 4 minutes or until the pork is browned. Remove the pork to the large bowl and set aside.

Add 1 tablespoon of oil to the sauce pan and add the chilies, red peppers, onions and garlic. Cook the vegetables, stirring now and then, until they become tender, about 4 to 5 minutes. Add the tomatoes, broth, and the cinnamon stick. Bring to a boil, reduce to a simmer and cook, covered, for 6 to 7 minutes.

Add the pork to the sauce pan along with the orange juice and orange peel. Cook for 5 to 6 minutes, remove the cinnamon stick, and serve. Will provide 4 servings.

NOTE: Do not cut back on the orange peel or skip it entirely – it is what gives this dish a kick and makes this dish heavenly to eat

Adapted from a recipe in Better Homes and Gardens magazine