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We love this recipe and make it often. I serve it in large bowls, on top of shredded cabbage. The heat from the stew softens the cabbage slightly, but still leaves a little crunch. This is one of my favorite recipes ever. Thanks so much!
You are very welcome, Karen, I’m so happy you like the stew! Love the idea of serving it on top of shredded cabbage.
Easy to make, great flavors, and a family request meal!
Do you use one can of chipotle peppers in adobo? Or just one pepper from a can? TIA
Hi JoAnne, just one pepper from the can is all you need. More than that and the stew may become unbearably spicy.
This looks so good! I want to try it in the slow cooker. Would you add the sweet potato and corn with everything else from the beginning or add it in later?
Oh yes, Jaime, you’d for sure want to add the sweet potatoes and corn later on in the slow cooking process–otherwise they’ll turn to sad mush. Exactly when to add them? Depends on if the cooker is at low or high. I’m not a slow cooking expert, so trust your own instinct. Sounds like it’s pretty spot-on, anyway ;)
I have been using this recipe since I saw it about 4 years ago. My family does not eat pork, so I substitute it for a nice cut of beef. The richness of the recipe is so delicious, my friends ask me to make it for them! It’s a go to for fall, or a cold day. Love love love it
I absolutely love this recipe! My goodness!!! The flavors are superb, layered tastes of the meat, the peppers and the sweet potatoes. Textures from the VERY tender pork, the veggie feeling peppers and the potatoes. The soup is great as well, personally I would add a couple more cups of broth just because.
This is one of those Go-to recipes that everyone wants a copy of it..Excellent..
This came out excellent! This was very flavorful and my family asks me to make it all the time. The only thing I change is I put the sweet potato in the last 15-20 minutes so it isn’t too soft.
I usually don’t comment on recipes, but this was absolutely fantastic! Even my two little girls ate it. This will be added to my regular meals. Thanks for sharing!
Great stew a winter favorite in our house
I stumbled upon this recipe years ago and have been making it yearly ever since. I start mine in a skillet first, then finish it off in a crock pot on low. The stew is a holiday staple in our household and always a reason to invite people over. It’s a hit!!
As far as my own personal tweaks go, I keep the veins and seeds from the poblanos for extra heat. I also add in several diced fresh serranos (veins, seeds and all). We like our stew extra spicy. :) Finally, I like to include the adobo sauce from the canned chipotle chilis for that extra hint of paprika.
Making this tonight for the first time this year because it’s finally starting to feel chilly 70 in San Diego!
If you like healthy pizole style stews, this recipe rocks with the mild green chile options. Added the heat portion separately, for kid friendly with fresh corn tort grilled cheese dillas for dip scoopin. Go fun for kids.
Outstanding! Simply Recipes for the win….again :) Great way to get my sweet potatoes haters in the family to eat them.
This is delicious! I have a few Hatch chilies, do you think it would work to sub a few for some of the poblanos? Would you use the same method to char them?
Hi Debra, yes, you can easily swap out the poblanos with some Hatch chilies. Char them the same way.
Do I add the adobo sauce to the stew or just the chipotle from the sauce?
Hi Lasara, just the chipotle chili, minced.
This stew is simply AMAZING! We have made it now on numerous occasions and it is always a huge hit. One of the best meals ever! Thank you for another wonderful recipe, Elise! Followed the recipe as written. No changes. 5 Stars!
I’m planning to make this tonight! Might I ask where you got that beautiful blue bowl and is it a part of a set? I am looking to replace my dinnerware.
this was fantastic
I’m making this for the second time tonight. Last time I made it my boyfriend said it was the best stew he ever tasted. It was delicious! I’m going to add a can of pinto beans towards the end to see how that turns out. Thanks for the great recipe!
This turned out great, Elise!
I saw cubed pork leg in the grocery store so I used that instead. Turned out very tender. After the dollop of sour cream, the flavour slightly reminded me of creamed corn. Also, I don’t have chipotle in adobo, but I do have dried chipotles. I tossed one in with the broth to hydrated and minced it afterwards.