Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Olive oil
2 ea Large yellow onions, chopped
8 ea Medium garlic cloves,
1 x Peeled and chopped
8 ea Fresh Jalapeno peppers,
1 x Stemmed and minced
3 ea Carrots, peeled and
1 x Sliced crosswise into 1/2" p
1 1/2 tb Dried oregano, Mexican
3 lb Boneless pork shoulder,
1 x Cut into 1/2" cubes
5 c Chicken stock or canned brot
1 x Salt
28 oz Crushed Italian plum tomatoe
1 x Drained
1 ea Potato, peeled and grated
12 ea Large Poblano chilies,
1 x Roasted and peeled *OR*
28 oz Can whole roasted mild
1 x Green chilies, drained

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.

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