1 lb boneless pork shoulder roast, cut into bite-size cubes
1 tbsp canola oil
1 lb tiny whole new potatoes, quartered
2 medium yellow onions, chopped
2 fresh poblano peppers, seeded, chopped
1 fresh jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 inches of stick cinnamon
3 cups chicken broth
1 can (14 1/2-oz) diced tomatoes
1 tbsp chili powder
1 tsp dried oregano, crushed
1/4 tsp freshly ground black pepper
1/4 cup snipped fresh cilantro
Hot cooked long-grain or brown rice for serving
Heat oil in a large skillet; brown meat in hot oil; drain off any fat.
Place the potatoes, onions, peppers, garlic, and cinnamon in the slow cooker/crock pot in the order listed. Layer the meat over the top.
In a mixing bowl combine the broth, tomatoes - do not drain, chili powder,oregano, and black pepper; pour over all.
Place lid on cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Remove and discard cinnamon.
Stir in the cilantro.
Serve over the hot cooked rice.
I picked up this cookbook a few weeks ago in my library's used book section. I love pork, peppers, and stew so I knew this was one I would enjoy!