Green Chili W Pork

Serving Size : 6
Ingredients

for prepare Green Chili W Pork

:

Amount	Measure	Ingredient - Preparation Method
1/2	c	Olive oil
2	lg	Yellow onions, chopped,
about 4 cups green chili w pork
8	md	Garlic cloves, peeled and
chopped green chili w pork
8		Fresh Jalapeno peppers,
stemmed and minced green chili w pork
1 1/2	tb	Mexican dried oregano
3	lb	Boneless pork shoulder, cut
into 1/2" cubes green chili w pork
5	c	Chicken stock or canned
broth Salt green chili w pork
28	oz	Crushed Italian plum
tomatoes, drained green chili w pork
12	lg	Poblano chilies (1 1/2 lb),
roasted and peeled OR green chili w pork
28	oz	Can whole roasted mild green

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.

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