Ok, last entry for tonight. I’ve been slacking on my blog and I sincerely apologize. I’m not exactly sure where the time has gone, but it has gone AWAY. Krikies.
SO, found this recipe in my Better Homes & Gardens magazine. I love this magazine. I just got back from Vegas and 99 degrees and when I came home to low 60s and clouds, I needed something to warm me up a bit. This was perfect.
If you have the ingredients on hand, this is an easy dish. If you don’t, plan it for your next shopping trip and whip up – it’s easy, good and will please everyone in the family.
- 2 teaspoons hot chili powder
- [1 tbsp Mexican oregano]
- 1 1/4 pounds pork tenderloin, cut into 3/4- to 1-inch pieces [I used thinly sliced pork chops and chopped…it was easier]
- 2 tablespoons olive oil
- 1 fresh poblano chile pepper, seeded and cut into 1 inch pieces [ok, did not use this as they didn’t have it at Haggens…used an Anaheim, a 2 star pepper according to haggens. I had to add additional chili powder because I wanted more heat]
- 1 large red sweet pepper, seeded and cut into 1 inch pieces [two small-medium sized]
- 1 medium onion cut into thin wedges
- 1 14 1/2 ounce can fire-roasted tomatoes with garlic, undrained [did not use fire roasted, had plain old diced tomatoes]
- 1 14 1/2 ounce can reduced-sodium chicken broth
- 3 inches stick cinnamon [one cin stick, didn’t measure]
- 2 teaspoons finely shredded orange peel [one tblsp – you’ll enjoy it!!]
- 1/4 cup fresh orange juice
1.In a medium bowl, sprinkle chili powder over pork. Toss to combine. [I heated up my oil, tossed in the chili powder, mixed it good, then tossed in my chopped pork]
2.In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until browned, stirring occasionally.
3.Add remaining oil to saucepan. Add poblano pepper, sweet pepper, and onion to saucepan. Cook over medium-high heat until vegetables are just tender, about 5 minutes. Add tomatoes, broth, and cinnamon stick. Bring to boiling. Reduce heat. Cover and simmer over medium-low heat for 10 minutes. Uncover and add reserved pork and orange juice. Return to a simmer for 5 minutes more. Stir in orange peel.
4.To serve, remove stick cinnamon. Ladle into shallow bowls.