Poblano Pork Stew - cooking recipe

Ingredients

1 lb boneless pork shoulder, cut into 1 inch cubes.
1 tablespoon cooking oil
1 lb whole tiny new potatoes, quartered
2 medium onions, chopped
2 fresh poblano peppers, seeded and cut into 1 inch pieces
1 fresh jalapeno pepper, seeded and chopped
4 cloves garlic, minced
2 inches cinnamon sticks
3 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 cup snipped fresh cilantro or 1/4 cup parsley
hot cooked rice

Preparation

In a big skillet, brown the pork in hot oil (do this in batches if necessary); drain well.
Add the potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon to a 4 quart slow-cooker.
Add the meat.
In a mixing bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano, and black pepper; pour over ingredients in the slow-cooker.
Cover and cook on LOW for 8-10 hours.
Discard cinnamon stick.
Add in cilantro; stir.
Adjust seasoning to taste, if necessary.
Add hot cooked rice to individual soup bowls; ladle hot stew over rice; serve.