How to make it

  • Heat oven to 325.
  • Rub roast on both sides with chili powder, salt and pepper. Brown on both sides. Remove to platter.
  • Add 1 can of the broth to Dutch oven; cook over medium-high heat and stir up browned bits. Return roast and juices to pot. Cover and cook in oven 2 1/2 hours.
  • Remove roast from oven. Stir in peppers, onion, tomatoes, chipotle chili, rice and remaining can of broth. Cover. Bring to boil on stove top then reduce heat and simmer until rice is tender.
  • This is a gluten-free recipe!

Reviews & Comments 4

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  • thepez 12 years ago
    Tried this over the weekend and it was excellent. I drained the tomatoes before adding - just a habit as I sometimes feel the extra juice can change the taste too much. Silly since I hadn't tasted this one yet! I'll try leaving it in next time. Also, used "instant rice" since we had it on hand - just put it in about 10 minutes before serving.
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    " It was excellent "
    jimrug1 ate it and said...
    This sounds great. I love the combo of chiles in here.. Will have to give this a try. Thanx... Jim
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    " It was excellent "
    chacha ate it and said...
    Oh my gosh, I can't believe how delicious this recipe looks. Thanks so much for sharing with all of us.
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    " It was excellent "
    chefmeow ate it and said...
    Oh yeah, this sounds magnificent and a must try. I LOVE poblanos and this sounds like a great recipe.
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