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Ingredients

• 2 large poblano chiles
• 1 to 1 1/4 pound pork tenderloin, cut into bite-size cubes
• 2 tablespoons vegetable or olive oil
• 1 medium white onion, sliced 1/4 inch thick
• 3 garlic cloves, peeled and finely chopped
• 1 28 ounce can diced tomatoes, preferable fire roasted
• 3/4 cups beef broth or 2/3 cup water plus 2 tablespoons Worcestershire sauce
• 1 large branch fresh epazote or 1/2 cup chopped cilantro

Description

Serious Eats