Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Wp
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Olive oil
2 Large yellow onions
Chopped -- about 4 cups
8 Medium garlic cloves
Peeled and chopped
8 Fresh Jalapeno peppers
Stemmed and minced
3 Carrots -- peeled and sliced
Crosswise into 1/2" pieces
1 1/2 tablespoons Dried oregano
Preferably Mexican
3 pounds Boneless pork shoulder
Cut into 1/2" cubes
5 cups Chicken stock or
Canned broth
Salt
28 ounces Crushed Italian plum
Tomatoes -- drained
1 Potato -- peeled and grated
(1= 8 oz)
12 Large Poblano chilies
(1 1/2 lb)
Roasted and peeled
*OR*
28 ounces Can whole roasted mild
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, rubbing off the
burned skin. Pat dry and de-stem chilies.
