Green Chili W/ Pork

 

      Yield: 6 Servings

 

    1/2 c  olive oil

      2 lg yellow onions,chopped,

           -about 4 cup,s

      8 md garlic cloves,peeled and

           -chopped

      8    fresh jalapeno peppers

           -stemmed and,minced

  1 1/2 T  mexican oregano,Dried

      3 lb boneless pork shoulder,cut

           -into 1/,2 cubes

      5 c  chicken stock (or),Canned

           -broth

      1    salt

     28 oz italian plum,Crushed

           -tomatoes,drai,ned

     12 lg poblano chilies (1 1/2 lb)

           -roasted,and peeled or

     28 oz can whole roasted mild green

           - chilie,s, drained

 

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the

oil over medium heat. Add onions, garlic, Jalapenos, and carrots.

Cook,stirring once or twice, for 10 minutes. Stir in oregano and pork

cubes and cook until pork has lost its pink color, about 20 minutes.

Stir occasionally. Stir in the chicken stock, 1 tsp of salt, crushed

tomatoes and the grated potato. Bring to a boil, then lower the heat

and cook partially covered, for 1 1/2 hours, stirring occasionally.

Cut the Poblano into 1/2" strips. Add them to the chili and cook ,

stirring often, for another 30 to 45 minutes or until the pork is

tender and the chili is thickened to your liking. Taste for correct

seasonings and let cook another 5 minutes. Serve hot.

 

NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap chilies in a paper bag after you roast them. When cool, rinse under cold running water, rubbing off the burned skin. Pat dry and de-stem chilies.

6. Remove the lid according to the manufacturer's instructions. Cook down, uncovered, about 10 min. or until the sauce is reduced slightly.

 

Serve with cumin rice