Pepper Pork and Rice
This stew is good garnished with strips of green onion. (Only add the poblano and jalapeño peppers if you want a hot, spicy stew; otherwise, omit them entirely or substitute chopped green pepper.)
INGREDIENTS | SERVES 8
- 2 pounds boneless pork shoulder
- 1 tablespoon cooking oil
- 1 large onion, peeled and diced
- Optional: 2 fresh poblano peppers, seeded and cut into 1-inch pieces
- Optional: 1 fresh jalapeño pepper, seeded and chopped
- 4 cloves garlic, minced
- 1 (2-inch) cinnamon stick
- 2 cups converted rice
- 3 cups water
- 4 cups chicken broth
- 2 (15-ounce) cans diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon dried oregano, crushed
- ¼ teaspoon black pepper
- Optional: ¼ cup snipped fresh cilantro or parsley
- Optional: Salt, to taste
Trim and discard fat from the pork; cut the pork into 1-inch cubes.
Add the oil to the slow cooker and bring it to temperature over high.
Add the pork; cover and cook for 15 minutes. Stir the pork and brown for another 15 minutes. Drain off and discard any excess fat rendered from the meat.
Add the remaining ingredients (except for the cilantro or parsley; stir to combine. Reduce the slow cooker heat to low, cover, and cook for 8 hours or until the meat and rice are cooked through.
Discard cinnamon stick. Stir in additional chicken broth if the stew is too thick and bring it to temperature. Stir in the cilantro or parsley if desired. Taste for seasoning and add salt if needed. Serve warm.
