Saturday, January 22, 2011

Pork & Poblano Skillet

By Julia Mangan
From Kitchen Parade

Hands-on time: 25 minutes
Time to table: 45 minutes
Serves 4 (We actually found it to serve maybe 2 1/2)
  • 1 poblano pepper
  • 1 tablespoon vegetable oil
  • 1 pound pork tenderloin or boneless pork loin, cubed small
  • Salt to taste
  • 1 white onion, chopped
  • 3 cloves garlic, chopped
  • 2/3 cup water
  • 2 tablespoons Worcestershire (don’t skip)
  • 15 ounce can diced tomatoes
  • 1/4 cup fresh chopped cilantro
  • Sour cream
Slice pepper in half vertically; remove core, membrane and seeds. Flatten halves skin-side up on foil (see TIPS) on a baking sheet. Place under broiler til skins blister and blacken. Remove from broiler, fold foil over the pepper to form a tight packet; let rest 5 minutes. Lift off and discard skins; slice flesh into strips. Meanwhile, heat oil on medium high til shimmery in large skillet. Add pork, salt to taste, stir often til meat is browned, about 5 minutes. Leaving liquid behind, remove meat, keep warm (see TIPS).

Add onions and garlic, cook til beginning to brown, adding water and Worcestershire when skillet begins to dry. Stir in tomato and poblano. Cook down a bit, about 5 minutes. Return meat to skillet; cook 15-20 minutes until sauce darkens and thickens, adding cilantro in last 5 minutes. Serve with beans or cooked rice and a dollop of sour cream.

TIPS: Poblano peppers are relatively mild chillis. Still, if chillis are new to your family, start gingerly, as if working with, well, hot peppers. Chilli heat resides first in the membranes, next in the seeds, then in the flesh. After handling chillis, wash your hands well before touching anything else, especially your skin or eyes, even a pet. Use enough foil so that after roasting, the peppers can be fully encased. If the oven’s still warm from broiling, keep the meat warm there.

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