Recipe by riffraff
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
Directions See How It's Made
- 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.