PUERCO CON PAPAS Y RAJA

1. Roast poblano peppers, 1/4 of the onion, tomatoes, and 3 garlic cloves using your preferred method. (Air fry for 10 minutes at 375 F)
2. Let the poblano peppers sit in the air fryer or in a plastic bag for 10 minutes before peeling, removing the seeds, and slicing.
3. Add the remaining roasted vegetables to a blender with seasonings to taste (chicken bouillon) and 1/3 cup water.
4. Chop the pork chops into 1 inch pieces.
5. Grease a pan with avocado oil spray and add the pork. Cook for 6-8 minutes (or until golden brown) and season with salt, pepper, and 2 minced garlic cloves.
6. Add in the sliced onions and cook for 2 minutes.
7. Add in the potatoes, rajas, and salsa. Mix well.
8. Add in the cilantro and cover. Cook for 15-20 minutes or until the potatoes are cooked through.
9. Divide the meal into 4 equal servings (~1.5 cup of guisado) and serve with toppings and/or sides of choice. I add queso fresco or avocado.