Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup Olive oil

  3. 2 large Yellow onions, chopped, about 4 cups

  4. 8 cloves Garlic, peeled and chopped

  5. 8 medium Fresh Jalapeno peppers, stemmed and minced

  6. 1 1/2 Tablespoon Mexican dried oregano

  7. 3 pound Boneless pork shoulder, cut into 1/2" cubes

  8. 5 cups Chicken stock or canned broth

  9. Salt

  10. 28 Ounces Crushed Italian plum -tomatoes, drained

  11. 12 large Poblano chilies (1 1/2 pound), roasted and peeled

  12. -OR 28 Ounces Can whole roasted mild green chilies, drained

Instructions Jump to Ingredients ↑

  1. In a large heavy duty casserole or Dutch oven (about 5qt.) warm the oil over medium heat. Add onions,garlic, Jalapenos, and carrots. Cook,stirring once ortwice, for 10 minutes. Stir in oregano and pork cubesand cook until pork has lost its pink color, about 20minutes. Stir occasionally. Stir in the chicken stock,1 tsp of salt, crushed tomatoes and the grated potato.

  2. Bring to a boil, then lower the heat and cookpartially covered, for 1 1/2 hours, stirringoccasionally. Cut the Poblano into 1/2" strips. Addthem to the chili and cook , stirring often, foranother 30 to 45 minutes or until the pork is tenderand the chili is thickened to your liking. Taste forcorrect seasonings and let cook another 5 minutes.

  3. Serve hot. NOTE: To roast Poblanos, stick them on aserving fork and turn over a gas burner untilthoroughly charred. Wrap chilies in a paper bag afteryou roast them. When cool, rinse under cold runningwater, rubbing off the burned skin. Pat dry andde-stem chilies.


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