Pork & Poblano Skillet with Creamy Slow Cooker Beans

Chile warmth for chilly nights – but with poblanos, not too spicy hot! This recipe combines quick-cooked pork with a succulent sauce that's warmed (just warmed, not heated) with a little roasted poblano. I like to serve it with beans cooked from scratch in the slow cooker.
Pork & Poblano Skillet, another Quick Supper ♥ KitchenParade.com, pork braised with roasted poblano pepper and served with Creamy Slow Cooker Beans. Weight Watchers Friendly. Low Carb. High Protein.

BEST RECIPES!


Pick a Peck of Poblano Peppers

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 chile pepper then another.

So far, my favorite chile 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.

But Wait! There's More!

If you're used to canned beans, you know how convenient they are! And relatively inexpensive and handy to keep on hand ...


Creamy Slow Cooker Beans ♥ KitchenParade.com, how to cook Mexican-style beans in the slow cooker, super easy, super delicious.

But it's really easy to cook dried beans in the slow cooker and the results are incredibly good. I usually make a double or triple batch and then freeze the beans in the equivalent sizes of a standard 15-ounce can. Meal prep for the win!



QUICK SUPPER: PORK & POBLANO SKILLET

Smoky pepper sweetens supper
Hands-on time: 25 minutes
Time to table: 45 minutes
Serves 4
  • 1 poblano pepper
    STOVETOP
  • 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)
  • 1 15-ounce can diced tomatoes
  • Roasted Poblano
  • 1/4 cup fresh chopped cilantro
    TO SERVE
  • Creamy Slow Cooker Beans, recipe below
  • Sour cream or guacamole, optional

ROAST THE POBLANO Slice the poblano in half vertically; remove the core, membrane and seeds. Flatten the halves skin-side up on foil (see TIPS) on a baking sheet. Place under the broiler until the skins blister and blacken. Remove the baking sheet from the broiler, fold the foil over the pepper to form a tight packet; let rest for 5 minutes. Rub the skins, they should easily pull away from the poblano flesh; it's okay to leave some small bits on the skins but discard the rest of the skins. Slice the remaining flesh into strips.

MOVE TO THE STOVETOP Meanwhile, in a large, heavy skillet, heat the oil on medium high until shimmery. Add the pork and a bit of salt, and cook until the meat is browned, stirring occasionally, about 5 minutes. Lift the browned (but not fully cooked) meat out of the skillet onto a plate, leaving the liquid in the skillet behind. Keep the meat warm (see TIPS).

Add the onions and garlic, cook just until beginning to brown, adding water and Worcestershire when the skillet begins to dry. Stir in the tomato and roasted poblano. Adjust the heat to maintain a simmer and let the mixture cook down a bit, about 5 minutes. Return the meat to the skillet and cook for about 15-20 minutes until the sauce darkens and thickens. Add the cilantro in the last 5 minutes. Taste and adjust for salt.

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

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. That's why recipes usually specify to remove the membranes and seeds, leaving behind just the less-hot chile flesh. But if you like a little heat? Go ahead, keep the membranes and seeds! After handling chillis, be sure wash your hands well before touching anything else, especially your skin or eyes, even a pet. If you don't, the oils will transfer from your hands to anything you touch, it can be pretty uncomfortable for a few minutes. 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.
NUTRITION INFORMATION Per Serving: 198 Calories; 5g Tot Fat; 1g Sat Fat; 11g Carb; 2g Fiber; 298mg Sodium; 73mg Cholesterol; 25g Protein WEIGHT WATCHERS Old Points 4 & PointsPlus 5 & SmartPoints 4 & Freestyle 3

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. It's super easy to cook dried beans from scratch. Just rinse eight ounces (212g) of dried black (or navy or red kidney) beans and combine with a chopped white onion, a tablespoon of bacon fat or butter plus 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 until ready to serve, adding water if needed.

ALANNA's TIPS Who noticed?! There's no need to soak the beans overnight, there's no need to soak the beans at all! I keep 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. (That said? It's not always the slow cooker's fault, Why Dried Beans Won't Cook.) When Creamy Slow Cooker Beans cook properly, they are fabulous but I would advise caution until you know how your own slow cooker will perform.
NUTRITION INFORMATION Makes 3 cups cooked beans, per half cup: 118 Calories; 4g Tot Fat; 1g Sat Fat; 2mg Cholesterol; 36mg Sodium; 26g Carb; 12g Fiber; 2g Sugar; 7g Protein WEIGHT WATCHERS POINTS Old Points 2 & PointsPlus 3 & SmartPoints 3 & Freestyle 1

Pining for Poblanos?! More Recipe Ideas

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Sweet Potato Salad with Roasted Poblano, Roasted Corn & Chipotle Black Beans & Rice Skillet Casserole with Smoked Chicken White Chicken Chili
Grilled Pepper Salad Green Chile Sauce (Salsa Verde) Ham & Beans
~ more poblano pepper recipes ~

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. 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. If you make this recipe, I'd love to know your results! Just leave a comment below.

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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.

Comments

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

    ReplyDelete
  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.

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

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  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

    ReplyDelete
  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.

    ReplyDelete
  6. How many points for the beans?

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

    ReplyDelete

Post a Comment

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