- 1/2 c Olive oil
2 ea Large yellow onions, chopped
8 ea Medium garlic cloves,
1 x Peeled and chopped
8 ea Fresh Jalapeno peppers,
1 x Stemmed and minced
3 ea Carrots, peeled and 1 x Sliced crosswise into 1/2" p
1 1/2 T Dried oregano, Mexican
3 lb Boneless pork shoulder,
1 x Cut into 1/2" cubes
5 c Chicken stock or canned brot
1 x Salt
28 oz Crushed Italian plum tomatoe
1 x Drained 1 ea Potato, peeled and grated
12 ea Large Poblano chilies,
1 x Roasted and peeled *OR*
28 oz Can whole roasted mild
1 x Green chilies, drained
5 qt. 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.
