Pork & poblano stewa cozy, slow-simmered bowl

• 1 1/2 lb boneless pork shoulder (or loin), cubed
• 2 large poblanos (or 3 medium)
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1 can (28 oz) diced tomatoes, with juice
• 1 1/2 cups water (or low-sodium broth)
• 1 tbsp oil plus 1 tsp
• 1 1/4 tsp kosher salt, divided, plus more to taste
• 1/2 tsp black pepper, optional

Let's cook

• Broil whole peppers about 4 inches from high heat, turning every 3 to 4 minutes, 8 to 10 minutes total, until skins blacken. Cover in a bowl 10 minutes; peel, remove stems and seeds, and dice. Turn off broiler.

• Trim thick fat; cut pork into 1 1/2 inch cubes. Dry and season with 3/4 tsp salt and pepper. Heat 1 tbsp oil in a heavy pot over medium-high. Brown in two batches, 3 to 4 minutes per side; set aside.

• Add 1 tsp oil; cook onion over medium heat 5 to 6 minutes. Stir in garlic, cumin and oregano for 30 seconds. Add tomatoes and water; scrape up browned bits. Add poblanos, pork and juices, and remaining 1/2 tsp salt.

• Bring to a boil; reduce to low and partly cover. Shoulder: simmer 1 1/4 to 1 1/2 hours until fork-tender, stirring every 20 minutes. Loin: simmer 30 to 35 minutes; a thermometer in the thickest chunk must read at least 145 F. Rest at least 3 minutes.

• Add a little water if thick; uncover the last 10 minutes if watery. Adjust salt, turn off heat and rest 5 minutes. Serve about 1 1/2 cups per bowl.