Ingredients
4 to 5 poblano chile peppers (about 3/4 pound)
1 Tbsp vegetable oil
2 1/2 pounds pork shoulder, trimmed, cut into 1 to 2 inch pieces
Salt
1 large onion, chopped (about 2 cups)
3 to 4 garlic cloves, minced
1 teaspoon cumin
1 chipotle chili in adobo, minced
1 Tbsp dried oregano
1 quart chicken stock (use gluten-free stock for gluten-free option)
1 1/2 cups fresh or frozen corn (no need to defrost if frozen)
1 large (about 1/2 pound) sweet potato, peeled and diced (about 1/2 to 3/4-inch cubes)
Sour cream
Cilantro
Toasted shelled pumpkin seeds (pepitas) Optional
View the full recipe: Simply Recipes
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