Ingredients:
1/2 cup Olive oil |
2 large Yellow onions, chopped, about 4 cups |
8 cloves Garlic peeled and chopped |
8 medium Jalapeno peppers stemmed and minced |
1 1/2 tablespoons Mexican dried oregano |
3 pound Boneless pork shoulder, cut into 1/2 inch cubes |
5 cups Chicken stock or canned broth |
1 1/2 teaspoons Salt |
28 Ounces Crushed Italian plum -tomatoes, drained |
12 large Poblano chilies (1 1/2 pound), roasted and peeled |
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Preparation / 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 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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