Pork & Poblano Skillet with
Creamy Slow-Cooker Beans

Chile warmth for chilly nights - but not too hot! This recipe combines quick-cooked pork with a succulent sauce that's warmed (just warmed, not heated) with a little roasted poblano.

Quick supper recipe, pork braised with roasted poblano pepper.

For years, I peeked at the pepper piles in the produce section, sure that even proximity was ‘too hot’ for comfort. Slowly if unsurely, I experimented with one then another.

So far, my favorite pepper is the dusky-dark poblano, whose green skin is almost black, whose roasted flesh warms not burns. In Pork & Poblano Skillet, just one adds a seductive smoky sweetness.

Both of today’s recipes are my adaptations from a favorite new cookbook, Mexican Everyday by Rick Bayless. Authentic Mexican ingredients are increasingly easy to find and worth seeking out!

CREAMY SLOW-COOKER BEANS Introduce your family to the nothing-like-canned taste of home-cooked dried beans. Just stir eight ounces of rinsed dried black (or navy or red kidney) beans, a chopped white onion, a tablespoon of bacon fat or butter with five cups hot water in a slow cooker. Cook on high for 4 hours until the beans are cooked, stirring occasionally. Add salt to taste, reduce heat to keep warm til ready to serve, adding water if needed.

NUTRITION ESTIMATE Makes 3 cups cooked beans, per half cup: 148 Calories; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 1mg Sodium; 24g Carb; 6g Fiber; 1g Sugar; 8g Protein. WEIGHT WATCHERS Old Points 2, PointsPlus 4.
ALANNA's TIPS Poblano peppers are relatively mild chiles. Still, if chiles are new to your family, start gingerly, as if working with, well, hot peppers. Chile heat resides first in the membranes, next in the seeds, then in the flesh. After handling chillis, wash your hands well before touching anything else, especially your skin or eyes, even a pet. Use enough foil so that after roasting, the peppers can be fully encased. If the oven’s still warm from broiling, keep the meat warm there.


Smoky pepper sweetens supper
Hands-on time: 25 minutes
Time to table: 45 minutes
Serves 4
  • 1 poblano pepper
  • 1 tablespoon vegetable oil
  • 1 pound pork tenderloin or boneless pork loin, cubed small
  • Salt to taste
  • 1 white onion, chopped
  • 3 cloves garlic, chopped
  • 2/3 cup water
  • 2 tablespoons Worcestershire (don’t skip)
  • 15 ounce can diced tomatoes
  • 1/4 cup fresh chopped cilantro
  • Sour cream or guacamole, optional

Slice pepper in half vertically; remove core, membrane and seeds. Flatten halves skin-side up on foil (see TIPS) on a baking sheet. Place under broiler til skins blister and blacken. Remove from broiler, fold foil over the pepper to form a tight packet; let rest 5 minutes. Lift off and discard skins; slice flesh into strips.

Meanwhile, heat oil on medium high til shimmery in large skillet. Add pork, salt to taste, stir often til meat is browned, about 5 minutes. Leaving liquid behind, remove meat, keep warm (see TIPS).

Add onions and garlic, cook til beginning to brown, adding water and Worcestershire when skillet begins to dry. Stir in tomato and poblano. Cook down a bit, about 5 minutes. Return meat to skillet; cook 15-20 minutes until sauce darkens and thickens, adding cilantro in last 5 minutes.

Serve with Creamy Slow-Cooker Beans or cooked rice with a dollop of sour cream or guacamole on the side.

NUTRITION ESTIMATE Per Serving: 274 Calories; 10g Tot Fat; 3g Sat Fat; 11g Carb; 2g Fiber; 349mg Sodium; 90mg Cholesterol; 33g Protein. WEIGHT WATCHERS Old Points 6, PointsPlus 7

CREAMY SLOW COOKER BEANS I am learning the hard way how much temperature variation there is among different slow cookers. For years, I successfully cooked these beans again and again for 4 hours on high, perfectly cooked every time. Unfortunately that slow cooker died. I have now purchased four new slow cookers, trying to find one I like that works. In one recent batch, the beans never cooked at all (that slow cooker is defective and has been returned). In another, the beans cooked in about 8 hours although with much excess liquid, it's usually absorbed into the beans and leaves a light, creamy sauce. When the beans cook properly, they are fabulous but I would advise caution until you know how your own slow cooker will perform.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. mmmmm...this sounds great! I love black beans!

  2. Anonymous2/22/2008

    Thanks for this recipe, which looks great, but also for the fact that you've included the slow cooker bean recipe. I have a bunch of lovely dried beans from Seed Savers that I really need to use, and I get so lazy about actually cooking them up -- this method sounds ideal.

  3. Alanna, This sounds like a great recipe for these cold winter days!

  4. Yikes this sounds good! I love cooking with Pork tenderloin. I might try a chipotle pepper instead. Those beans look incredible as well, I'll have to give them a try. Thanks!

    - The Peanut Butter Boy

  5. Anonymous8/20/2009

    Thanks so much for this yummy recipe - being from Arizona, we love anything with peppers or beans! Can't wait to try it.

  6. How many points for the beans?

  7. Stella ~ Thanks for the prompt, I've added that information to the recipe.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna