The calendar tells me fall is around the corner. I am going to have to take its word for it. In Texas, we've been hot, hot hot! Finally, though, today in Austin, there is a weatherman promise of a change and that means... something new for dinner! After a summer of salads, sandwiches and grilling out, I pulled out the big pot today and got fall underway. This is a variation of a recipe in the October 2012 issue of BHG. So good, I just might invite the weatherman over for dinner!!
Pork and Poblanos
2 lb. pork tenderloin, cut into 1 inch cubes
2 tbsp olive or canola oil
1 large white onion, chopped into small dice
1 large red bell pepper, seeded and deveined, chopped into medium dice
1 poblano pepper, seeded and deveined, chopped into small dice
3 celery stalks, chopped into small dice
2 garlic cloves, finely chopped
1 14.5 oz can fire roasted tomatoes, undrained
1 48 oz box (or 6 cups) lower sodium chicken broth
2 tsp chili powder
1/4 cup orange juice
2 tsp freshly grated orange zest
pinch of cinnamon
fresh, chopped cilantro
hot cooked rice
Toss pork in a pinch of salt and pepper and brown in oil over medium high heat in a large heavy dutch oven. Be careful not to crowd the meat, browning in batches if necessary. When the meat is brown, remove the pork from the pot with a slotted spoon and set aside.
To the pot with the remaining pork drippings, add the chopped onion, celery, red and poblano pepper and saute until soft. Add the garlic and cook for one minute, stirring continually to avoid burning. Add tomatoes, stock and chili powder, bring to boil and then reduce to a simmer. Cover and let the flavors marry for about 30-45 minutes. Uncover and cook to thicken about 20 minutes more. Stir in orange juice, zest and cinnamon. At the very last minute, stir in a bit of fresh cilantro and then serve over hot cooked rice.