Ingredients:
- 2 large Poblano Peppers
- 2 pounds pork tenderloin, cut into bite-size cubes
- 1 medium white onion finely chopped
- 1 minced garlic clove
- 3 red tomatoes diced small
- 3/4 cups beef broth or 2/3 cup water
- 1 large sprig fresh epazote or 1/2 cup chopped cilantro
- salt
- pepper
- 5 cups of water or chicken broth
- 2 tsp of vegetable oil
- 1 bay leave
Directions:
1. Roast peppers over open stove top flame or broiler and toast evenly. Transfer to a bowl and cover with a plastic wrap to let them sweat, it will be easier to remove the skins. Peel the blackened skins off and rinse under cool water to remove seeds and stems. Slice into thin strips. Put aside.
2. Generously season the meat with salt and pepper. In a large sauce pan, heat the oil until almost smoking, then add the pork and bay leave (cook on med low to prevent from burning) continue to cook until browned all over. Once meat has browned add the garlic, and onion until translucent. Add the tomatoes, (epazote or cilantro), Poblano peppers, and liquid cover and let it simmer for about 15 minutes or until pork has cooked through. Taste and add any salt if needed before turning off heat.
Serving Suggestions:
- Serve hot on a plate with a side of rice and beans.
- Make tacos with warm corn tortillas.
- Make burritos with flour tortillas. Spread beans on the tortillas then top with the pork and roll up. Great idea for on the go!!!
Sabroso!!