Prep 30 mins
Cook 2 hrs 30 mins
This ia an adoptee that I have tried and it really is a tasty dish. Halves easily and is just full of flavor. Of course you may adjust the amount of hot peppers to your liking. I browned the meat well before I added it for extra flavor.
- 1⁄2 cup olive oil
- 5 cups chicken stock or 5 cups canned broth
- 4 cups onions, chopped, yellow
- 28 ounces tomatoes, italian plum
- 8 garlic cloves, chopped
- 8 jalapeno peppers (seed if sensitive to heat)
- 1 potato, peeled and cubed
- 3 carrots, sliced crosswise, 1/2
- 12 poblano chiles (1 1/2 lb)
- 28 ounces canned green chilies
- 1 1⁄2 tablespoons oregano, dried
- 2 teaspoons cumin
- 3 lbs pork, cut into 1/2
- 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 canned chilis.
- 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 along with the cubed potato 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. ( I often just leave a bit of the char as it adds flavor).
- Pat dry and de-stem Chilies.
This was awesome! I wanted a thicker chili so I did thicken this with corn starch. Thank you for the recipe.
Very good, and just the right amount of heat. A hearty and tasty New Mexico-style green chili.
Well, this is cooking right now. I will be interested to see how it tastes with the tomatillos. We never put that in our green chili. Never hurts to try something new. I myself grew up in Colorado and now live in Florida and you can not find green chili anywhere. I also miss the bushels of chilis I used to buy. :(