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Rajas Poblanas

Adapted from Elena Zelayeta via Elena’s Fiesta Recipes

Serve with refried beans and flour or corn tortillas

1 lbs pork, cut into cubes (like stew meat)
2 tsp kosher salt
3 large tomatoes, peeled and chopped
1 onion, minced
1 clove of garlic, mashed
1 tbs cumin
½ tsp ancho chile pepper (optional)
6 roasted and peeled poblano chiles

Place the pork in a dutch oven with about ¼ c of water and cover.  Cook slowly, over medium heat until meat is tender, water disappears, and the pork is brown and beginning to cook in its own fat.  Add the onion, garlic,cumin and chile pepper, if using.  Finally, add the peppers. Allow all to simmer until tender and well seasoned, about 10 minutes.