Title: Green Chili with Pork
Categories: Mexican Pork Chili
Yield: 6 Servings
| 1/2 | c | Olive oil |
| 4 | c | Onions, chopped, yellow |
| 8 | x | Garlic cloves, chopped |
| | | Potato, peeled and grated |
| 12 | x | Poblano chilies (1 1/2 lb), |
| | | 1/2" pieces |
| 1 1/2 | tb | Oregano, dried |
| | | 1/2" cubes |
| 5 | c | Chicken stock or canned brot |
| 28 | oz | Tomatoes, italian plum, |
| 8 | x | Jalapeno peppers, |
| | | Fresh stemmed and minced |
| 3 | x | Carrots, sliced crosswise, |
| 28 | oz | Green chilies, |
| 3 | lb | Pork,boneless shoulder, |
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.