Step 1: Roast the Poblanos

Place the poblano peppers under a hot broiler or carefully roast them directly over a gas flame.

Turn them frequently.

Continue until the outer skins are blistered and charred on all sides.

You want the skin blackened while the pepper flesh underneath becomes tender.

Step 2: Steam the Peppers

Transfer the hot roasted poblanos to a bowl.

Cover the bowl and allow them to steam for approximately 10 minutes.

This resting period loosens the charred skin, making the peppers much easier to peel.

Step 3: Peel, Seed, and Chop

Once they’re cool enough to handle, peel away the loosened skins.

Remove the stems and seeds.

Chop the roasted poblano flesh into bite-size pieces.

Don’t worry about removing every tiny speck of char.

A little char can contribute additional roasted flavor.

Don’t Rinse Away the Roasted Flavor

It can be tempting to rinse roasted peppers under running water to remove stubborn pieces of skin.

Try to avoid that.

Water can wash away some of the flavorful juices coating the peppers.

Instead, use your fingers or gently scrape the skin away with a knife.

Step 4: Prepare the Pork

Cut the pork into approximately 1-inch pieces.

Pat the pieces dry with paper towels.

Removing excess surface moisture is important because wet pork tends to steam instead of developing a good brown crust.

Season lightly with salt and black pepper.

Remember that additional salt will be added to the stew later.

Step 5: Brown the Pork

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.

Add the pork in batches.

Don’t crowd the pot.

Cook each batch for approximately 5–7 minutes, turning occasionally, until several sides are nicely browned.

The pork doesn’t need to be completely cooked through.

Transfer the browned pieces to a plate.

Repeat with the remaining pork.

Why Brown the Pork?

This step adds flavor through browning.

The pork develops a savory crust, while browned bits accumulate on the bottom of the Dutch oven.

Those browned bits eventually dissolve into the broth and become part of the stew’s flavor.

If you crowd the pot, however, moisture accumulates and the meat begins steaming.

That’s why working in batches matters.

Step 6: Sauté the Onion

Reduce the heat to medium.

Add the diced yellow onion to the same pot.

Cook for approximately 3–4 minutes, stirring occasionally, until softened.

As the onion releases moisture, use your spoon to begin loosening the browned bits from the bottom.

Step 7: Add the Garlic

Add the minced garlic.

Cook for approximately 30 seconds, stirring constantly.

The garlic should become fragrant without browning excessively.

Step 8: Add the Tomato Paste and Spices

Stir in:

• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander

Cook for approximately 1 minute.

Stir constantly so the tomato paste and spices don’t burn.

This brief cooking step helps wake up the dried spices and removes some of the raw taste from the tomato paste.

Step 9: Return the Pork

Return the browned pork and any accumulated juices from the plate to the pot.

Stir everything together.

Step 10: Build the Stew

Add:

• 1 can diced tomatoes with juices
• 5 cups low-sodium chicken broth
• Cubed Yukon Gold potatoes
• Chopped roasted poblanos
• 1 bay leaf
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

Stir well.

Scrape the bottom of the pot to release any remaining browned bits.

Step 11: Bring to a Gentle Boil

Increase the heat and bring the stew just to a gentle boil.

Once bubbling, reduce the heat to low.

Partially cover the pot.

You want some steam to escape while still preventing excessive evaporation.

Step 12: Simmer Until Tender

Simmer for approximately 35–45 minutes, stirring occasionally.

The stew is ready for the next step when:

• The pork is tender
• The potatoes are fork-tender
• The broth has developed a rich flavor
• The roasted poblanos have melded into the stew

If you’re using pork shoulder, tenderness is a particularly useful indicator because shoulder may benefit from a little extra simmering.

If you’re using lean pork loin, begin checking earlier to avoid unnecessary overcooking.

Step 13: Add the Corn

Stir in 1 cup fresh or frozen corn.

Simmer uncovered for another 5–7 minutes.

Frozen corn doesn’t need to be thawed first.

Step 14: Remove the Bay Leaf

Find and discard the bay leaf before serving.

Step 15: Finish with Lime and Cilantro

Turn the heat down or remove the pot from the heat.

Stir in:

• 1 tablespoon fresh lime juice
• 2 tablespoons chopped cilantro

Taste the broth.

Adjust the salt, black pepper, or lime juice as needed.

Step 16: Serve

Ladle the hot pork and poblano stew into bowls.

Finish each bowl with your favorite toppings.

Excellent choices include:

• Chopped cilantro
• Diced white onion
• Avocado
• Queso fresco
• Jalapeño
• Fresh lime

Serve with warm corn or flour tortillas.