Green Chili with Pork
Try this Green Chili with Pork recipe, or contribute your own. "Chicken" and "Chilis" are two of the tags cooks chose for Green Chili with Pork.
Yield: 6 Ready in 1 hours
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Verified by stevemur
|1 1/2 tbDried oregano,; Preferably Mexican|
|5 cChicken stock; or Canned broth|
|2 Largeyellow onions; Chopped, about 4 cups|
|1 Potato; peeled and grated (1= 8 oz)|
|12 Large Poblano chilies; (1 1/2 lb), Roasted and peeled, Or 28-oz can wole roasted mild tgreen chilies, drained|
|3 lbBoneless pork shoulder,; Cut into 1/2" cubes|
|8 Medium clovesgarlic; Peeled and chopped|
|1 28-oz canCrushed Italian plum Tomatoes; drained|
|1/2 colive oil|
|8 Fresh Jalapeno peppers,; Stemmed and minced|
|3 Carrots; peeled and sliced Crosswise into 1/2" pieces|
Green Chili with Pork Preparation
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 ts 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. These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip
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