Green Chili with Pork

Green Chili with Pork Recipe:

Green Chili with Pork

1/2 C   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 T dried oregano, preferably Mexican
3 lb    boneless pork shoulder, cut into 1/2" cubes
5 C    chicken stock or canned broth
       salt
28 oz   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 oz   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 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.

Serves 6 generously.