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Green Chili With Pork
Yield: 6 Servings 1/2
c olive oil
2 large
yellow onions
1 chopped,about
4 cups
8 medium
garlic cloves
1 peeled
and,Chopped
8 fresh
jalapeno peppers
1 stemmed
and,Minced
3 carrots,peeled
and sliced
1 crosswise
into 1/2 pieces 1 1/2
T oregano,Dried
1 preferably
mexican
3 lb boneless pork shoulder
1 cut into
1/2 cubes
5 c chicken stock or
1 broth,Canned
1 salt
28 oz italian plum,Crushed
1 tomatoes,drained
1 potato,peeled
and grated
1 (1= 8
oz)
12 large
poblano chilies
1 (1 1/2
lb)
1 roasted
and,Peeled
1 *or*
28 oz can whole roasted mild
1 green
chilies,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 ts 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, |
