A recipe for Green Chili with Pork. Follow the simple recipe instructions for Green Chili with Pork shared by other home cooking experts.
Ingredients
1/2 c. Olive oil2 ea. Large yellow onions, chopped
8 ea. Medium garlic cloves, peeled and chopped
8 ea. Fresh Jalapeno peppers, stemmed and minced
3 ea. Carrots, peeled and sliced crosswise into 1/2 p
1 1/2 Tbs. Dried oregano Mexican
3 lb. Boneless pork shoulder, cut into 1/2" cubes
5 c. Chicken stock or canned broth
Salt
28 oz. Crushed Italian plum tomatoes, drained
1 ea. Potato peeled and grated
12 ea. Large Poblano chilies, Roasted and peeled *OR*
28 oz. Can whole roasted mild green chilies drained
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 grated potato. 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 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. Pat dry and de-stem chilies. Serves 6 generously. "
