Green Chili with Pork
Yield
6 servingsPrep
15 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
|
|
| 2 | large |
onions
yellow, |
|
| 8 | medium |
garlic cloves
peeled and chopped |
*
|
| 8 | each |
jalapeño pepper
fresh, stemmed and minced |
*
|
| 3 | each |
carrots
and, sliced crosswise into 1/2" pieces |
|
| 1 ½ | tablespoons |
oregano
mexican |
*
|
| 3 | pounds |
pork shoulder
boneless, cut into 1/2" cubes |
|
| 5 | cups |
chicken broth
or canned broth |
|
| 1 | x |
salt
|
*
|
| 28 | ounces |
italian plum (roma) tomatoes
crushed, drained |
|
| 1 | each |
potatoes
peeled and grated |
|
| 12 | each |
poblano peppers
roasted and peeled *or* 28 oz can whole roasted mild |
*
|
| 1 | x |
green chili peppers
drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 2 | large |
onions
yellow, |
|
| 8 | medium |
garlic cloves
peeled and chopped |
*
|
| 8 | each |
jalapeño pepper
fresh, stemmed and minced |
*
|
| 3 | each |
carrots
and, sliced crosswise into 1/2" pieces |
|
| 23 | ml |
oregano
mexican |
*
|
| 1.4 | kg |
pork shoulder
boneless, cut into 1/2" cubes |
|
| 1.2 | l |
chicken broth
or canned broth |
|
| 1 | x |
salt
|
*
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
crushed, drained |
|
| 1 | each |
potatoes
peeled and grated |
|
| 12 | each |
poblano peppers
roasted and peeled *or* 28 oz can whole roasted mild |
*
|
| 1 | x |
green chili peppers
drained |
*
|
Directions
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 teaspoon of salt, crushed tomatoes and the grated potato.
Bring to a boil, then lower the heat and cook partially covered, for 1½ hours, stirring occasionally. Cut the Poblano into ½ inch 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.
