Every time I look at a picture of this pork and poblano stew I want to eat it all over again. This is one of those lick-every-last-drop stews, so good! Here we are, the first week of November, and we still have poblanos in the garden. Every few days I pick a few chiles, char them over direct flame on the gas stove, let them steam a bit in their own heat, and then scrape off the char. Usually we eat them right away, sometimes just with some olive oil and salt drizzled over, or wrapped in a warmed corn tortilla with a little cheese. This time though, we decided to make pork stew with the poblanos, a stew reminiscent of pozole, but with corn and sweet potatoes instead of hominy. Swirling in a spoonful of Mexican crema or sour cream right before serving makes the stew just lightly creamy and provides a soothing balance to the mildly spicy chiles.
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