Pork Chili With Tomatoes - Cosmos Cafe, Houston, Tx

From Bon Appetit, January 2000.

• Ready In: 2 hrs 30 mins
• Serves: 12

Ingredients

• 3  lbs  fresh poblano chiles (about 12 large)
• 7 1⁄2 lbs  pork butt, country-style strips trimmed and cut into 1-inch pieces
• 6  tablespoons flour
• 6  tablespoons  vegetable oil
• 6  cups  coarsely chopped onions
• 12  large garlic cloves, chopped
• 2  tablespoons dried oregano
• 2  tablespoons ground cumin
• 10  cups  chicken stock or 10  cups  canned low sodium chicken broth
• 1 (28 ounce) can diced tomatoes with juice

Directions

1. Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed chilies.Cut into 1-inch pieces.
2. Place pork in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 4 T oil in heavy large wide pot over high heat. Working in batches and adding more oil as needed, cook pork until brown on all sides, about 6 minutes per batch. Using slotted spoon, transfer pork to large bowl.
3. Reduce heat to medium. Add onions to same pot and stir until tender, about 6 minutes. Add garlic, oregano and cumin; stir 2 minutes. Return pork and any accumulated juices to pot; add stock, chilies and tomatoes with juices and bring to boil. Reduce heat and simmer uncovered until chili thickens and meat is very tender, stirring occasionally, about 2 hours. Season to taste with salt and pepper.