Recipe by Happy Hippie
This is a classic Mexican recipe that I hope you'll enjoy. It's been modified to be low fat without detriment to the dish. Give it a try, you won't be sorry.
Top Review by Vseward (Chef~V)
I thought I had posted my review for this days ago...dunno what happened! But I do want to say it is fabulous. Loved the seasoning with the pork roast, very easy to make. My family loved it. Thanks for sharing Made for ZWT3. ~V
- 1 lb boneless pork shoulder, trimmed of fat and cut into 3/4 inch cubes
- 1 (28 ounce) can tomatoes
- 2 medium onions, chopped
- 1 1⁄2 cups celery, thinly sliced
- 1 teaspoon dry oregano
- 1⁄2 teaspoon rubbed sage
- 2 dried bay leaves
- 1 large green bell pepper (about 8 oz)
- 2 anaheim chilies
- 2 poblano peppers, seeded and chopped (3 to 4 oz. total)
- 4 cups cooked rice
- fresh cilantro stem
Directions See How It's Made
- Place pork in a wide nonstick frying pan.
- Drain about 1/2 cup liquid from tomatoes into pan. Bring to a boil over high heat; then reduce heat, cover, and simmer for 30 minutes.
- Uncover pan; add onions, celery, oregano, and sage.
- Cook over high heat, stirring often, until liquid has evaporated and drippings are browned (8 to 10 minutes).
- Add bay leaves. Cut up tomatoes then add tomatoes and their remaining liquid and stir to scrape browned bits free.
- Reduce heat, cover, and simmer for 30 more minutes.
- Stir in bell pepper and chilies; cover and continue to cook stirring occasionally until pork is very tender when pierced (about 15 more minutes).
- If chili is too thin, uncover and simmer until it's as thick as you like.
- Skim and discard fat, if necessary.
- To serve, spoon chili over rice and garnish with cilantro sprigs.