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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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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. Ingredients:
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:
1. In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the Oil over medium heat.
2. Add Onions, Garlic, Jalapenos, and carrots.
3. Cook,stirring once or twice, for 10 minutes.
4. Stir in Oregano and Pork cubes and cook until Pork has lost its pink color, about 20 minutes.
5. Stir occasionally.
6. Stir in the chicken stock, 1 tsp of Salt, crushed Tomatoes and the canned chilis.
7. Bring to a boil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally.
8. Cut the Poblano into 1/2 strips.
9. 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.
10. Taste for correct seasonings and let cook another 5 minutes.
11. Serve hot.
12. NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred.
13. Wrap Chilies in a paper bag after you roast them.
14. 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).
15. Pat dry and de-stem Chilies.
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