*  Exported from  MasterCook II  *

                          GREEN CHILI WITH PORK

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Wp

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           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  tablespoons   Dried oregano
                        Preferably Mexican
   3      pounds        Boneless pork shoulder
                        Cut into 1/2" cubes
   5      cups          Chicken stock or
                        Canned broth
                        Salt
  28      ounces        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      ounces        Can whole roasted mild
                        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 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.

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