Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  pork shoulder roast -- cut in 1" cubes
  1         tablespoon  cooking oil
  1              pound  whole -- tiny new potatoes,
                        -- quartered
  2             medium  onions -- chopped
  2                     fresh poblano peppers -- seeded and
                        cut in 1" pieces
  1                     fresh jalapeno pepper -- seeded and chopped
  4             cloves  garlic -- minced
  1       2 inch stick  cinnamon
  3               cups  chicken broth
  1                can  diced tomatoes -- (14 1/2 oz)
  1         tablespoon  chili powder
  1           teaspoon  dried oregano -- crushed
     1/4      teaspoon  pepper
     1/4           cup  snipped cilantro
                        hot cooked rice

Preparation:

Brown Meat 1/2 at a time, in hot oil, drain off fat. In 3 1/3 or 4 qt crockpot, place potatoes, onions, peppers, garlic and stick cinnamon. Add meat. In a bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano and black pepper; pour over all. Cover and cook on low 8-10 hours or on high 4-5 hours. Discard stick cinnamon, Stir in cilantro and sever over hot cooked rice.

Nutritional Information:

1226 Calories (kcal); 82g Total Fat; (59% calories from fat); 79g Protein; 45g Carbohydrate; 242mg Cholesterol; 2614mg Sodium