Ingredients
6 poblano peppers2 tablespoons butter1-1/2 pounds pork tenderloin, cut into 1-inch pieces2 medium sweet red or yellow peppers, coarsely chopped1 large sweet onion, coarsely chopped1 jalapeno pepper, seeded and finely chopped 2 tablespoons chili powder2 garlic cloves, minced1 teaspoon salt1/4 teaspoon ground nutmeg2 cups chicken brothOptional toppings: Sour cream, shredded Monterey Jack cheese, crumbled tortilla chips and lime wedges
Preparation
Place poblano peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes.
Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers.
In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon.
In same pan, add red peppers, onion and jalapeno; cook, covered, over medium heat until tender, 8-10 minutes, stirring occasionally. Stir in chili powder, garlic, salt and nutmeg. Add broth, roasted peppers and pork; bring to a boil. Reduce heat; simmer, uncovered, until pork is tender, 10-15 minutes. Serve with toppings as desired.
