Free Recipe Green Chili with Pork
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Green Chili with Pork Recipe
1/2 c Olive oil
2 Large yellow onions,
Chopped, about 4 cups
8 Medium garlic cloves,
Peeled and chopped
8 Fresh Jalapeno peppers,
Stemmed and minced
3 Carrots, peeled and sliced
Crosswise into 1/2 pieces
1-1/2 tb Dried oregano,
Preferably 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 Potato, peeled and grated
(1= 8 oz)
12 Large Poblano chilies
(1-1/2 lb),
Roasted and peeled
*OR*
28 oz Can whole roasted mild
Green chilies, drained
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. chili15
Cooking Temperature:
Recipe Serves: 6
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