Heat olive oil in a large stock pot on medium heat and add 5 chopped Poblano peppers and the New Mexican Chile Peppers. Add beef stock. Cover and simmer until peppers become soft (approximately 20 minutes). Once peppers are soft, remove pot from heat and add tomatillos. Puree this mixture with a blender or immersion blender. Return pot to heat and add Mexican oregano, cumin and agave syrup. Simmer on low heat while completing the next step.
Mix pork with Bratwurst Seasoning. Brown meat in a skillet. Leaving fat in skillet, put cooked pork into the pot. Add chopped onion, yellow bell pepper and remaining Poblano pepper minced. When vegetables are tender, add to stock pot. Add corn and beans to stock pot and let simmer 15 minutes. Adjust seasoning. Serve
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