Green Chili With Pork

Recipe by riffraff
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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