Serves: 4
Total Calories: 182

4 green Anaheim jalapeno chiles
1 jalapeño pepper
1 tablespoon vegetable oil
1 1/2 pounds cubed pork stew meat or meat from pork chops (if using chops, after removing the meat, reserve the bones to cook in the sauce)
1 small onion finely diced
2 cloves garlic minced
4 cups water
2 medium potatoes (preferably Yukon gold), peeled and cut into 1/2 inch cubes
2 ripe tomatoes (preferably Roma), quartered
1 1/2 teaspoons dreid oregano
1 1/2 teaspoons ground coriander
salt to taste
1/2 cup shredded bread from the hollowed out bowl
1/2 cup coarsely chopped fresh cilantro
3/4 cup shredded Monterey Jack cheese or Monterey pepperjack cheese
1 to 1 3/4 pound Bread Bowl

*When preparing the peppers, be sure to wear gloves, and be careful not to touch your eyes.

1. To roast the Anaheim and jalapeño chiles,* first heat a skillet over medium heat. Cut a small slit in each pepper and place them in the hot skillet. Turn the peppers as they blister and char. When completely charred, immediately wrap them in a clean, moist kitchen towel and let cool (this will help loosen their skin). Peel off the skin, slit the chiles with a knife, and remove the seeds. Chop and set aside.

2. Heat the oil in a large heavy-bottomed pot over medium low heat. Add the pork (and bones if using) and brown the meat. Add the onion and garlic, and sauté about 5 minutes, or until the onion is translucent.

3. Add the water, and stir to deglaze the bottom of the pot. Add the potatoes, increase the heat, and bring to a boil. Reduce the heat to low and simmer for 15 minutes.

4. Stir the roasted chiles into the pot, along with the tomatoes, oregano, cumin, and coriander. Add the salt and adjust the seasonings. Cover the pot and simmer for 20 minutes, or until the potatoes are tender.

5. Using a slotted spoon, remove any bones from the pot. Stir in the bread and cilantro.

6. Spoon the stew into the bread bowl, sprinkle with cheese, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 182
Calories from Fat: 91

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Garlic Lamb Stew With Bread Bowl Dumplings
Stefatho
Spicy Southwestern Ground Beef Stew
Hot Italian Sausage Stew
Popcorn Shrimp Gumbo
Hearty Chicken Stew With Basil
Very, Very, Very Good Vegetable Stew
Chef Clyde Serda's Green Chile and Pork Country Stew
California Wine and Cheese Stew